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The Best Low Carb / Keto Chili- Instapot

Print Recipe
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 Tbsp Olive Oil
  • 2 lbs Ground Beef
  • 1 lb Ground Italian Sausage
  • 1 Onion Medium
  • 1 Yellow Squash Diced* Optional
  • 3 Cups Chopped Spinach* Optional
  • 4 Tbsp Chili Powder
  • 1 Tbsp unsweetened cocoa powder
  • 2 Tbsp Smoked Paprika
  • 3 Tbsp Cumin
  • 1 Tbsp Garlic Powder
  • 1 tsp Dried Oregano
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 Cups Beef Broth
  • 15 oz can Fire Roasted Tomatoes
  • 10 oz can Rotel
  • 1/2 tsp Xanthan Gum* optional to add thickness

Method
 

  1. Turn on pot to sautee mode & Add Olive Oil
  2. Dice onion & throw into heated pot.
  3. *If addng squash- Dice and add into pot with diced onions
  4. Cook until onions are translucent and soft
  5. Toss in ground beef and sausage
  6. Cook until it is all browned
  7. *If adding spinach- chop and add into pot and stir
  8. Add the Chili Powder, Unsweetened Cocoa Powder, Smoked Paprika, Cumin, Garlic Powder, Dried Oregano, Salt, and Pepper. Stir until all combined
  9. Add Bone Broth, Fire Roasted Tomatoes and Rotel. Stir until all combined.
  10. * Add Xanthan if you want a thicker chili. Sprinkle and mix very well.
  11. Turn on instapot to manual HIGH presure cook for 10 minutes.
  12. You can do a quick release when done, or if you have time, let it slow release and let it continue to marry in the pot on warm until ready to serve.
  13. When ready- make sure you stir well before pouring into bowls
  14. Serve warm and top with your favorite fixin's!

Notes

** The optional vegetables are completely up to you. I like them because I always add vegetables in a meal when I can. I love that they really take on the chili flavor and the kids and husband don't even know. 
** The optional Xanthan Gum is based on your preference. I always add it because I do like a thicker chili. A little goes a LONG way.. So, if you are not sure, you can start with 1/4 tsp.. and add more, if you think it needs it
Chili is always great the next day too! And it gets thicker after chilling out in the fridge. I love meals that end up being a TWO-FER. TWO meals out of one Cooking. 
This chili freezes VERY well! I usually freeze them in quart size and gallon freezer bags and freeze them laying FLAT. so that it doesn't take up a lot of space in the freezer. The quart size is great because you can pull just 1 out for a chili hotdog topping or pull 2 out to serve up chili bowls again for whole family.