Name: Cowboy Chili for the Instant Pot or Pressure Cooker
Yield: Serves 8
Ingredients: 1 lb (450 g) pasture-raised breakfast sausage; 1 lb (450 g) grass-fed ground beef; 2 onions, diced; 29 oz (822 g) diced tomatoes; 1 1/2 cups (300 g) carrots, diced; 1/2 tsp pepper; 2 tbsp (14 g) chili powder; 1 tsp (2 g) garlic powder; 1 tsp (2 g) onion powder; 1/2 tsp paprika (regular or smoked); 1 tsp (5 g) sea salt; 1 tbsp (15 ml) (or more) gluten-free Worcestershire sauce; To serve: Dairy-free sour cream, jalapeño slices and dairy-free cheese

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Photo by Jennifer Robins

When the weather turns cooler, there is nothing I like better than a big bowl of hearty chili. You’ll never miss the beans with this “stick to your ribs” recipe where I blend grass-fed ground beef and sausage for a savory celebration!

Slow-Cooker Alternative

To make in a slow cooker, first sauté the breakfast sausage, beef and onions over high heat for about 5 minutes. Transfer to slow cooker and combine remaining ingredients. Give it a quick stir, cover and cook on low for 5 hours.

Recipe information

Yield
Serves 8

Ingredients

1 lb (450 g) pasture-raised breakfast sausage

1 lb (450 g) grass-fed ground beef

2 onions, diced

29 oz (822 g) diced tomatoes

1 1/2 cups (300 g) carrots, diced

1/2 tsp pepper

2 tbsp (14 g) chili powder

1 tsp (2 g) garlic powder

1 tsp (2 g) onion powder

1/2 tsp paprika (regular or smoked)

1 tsp (5 g) sea salt

1 tbsp (15 ml) (or more) gluten-free Worcestershire sauce

To serve: Dairy-free sour cream, jalapeño slices and dairy-free cheese

Preparation

Begin by placing your two meats and onion into the basin. Press the Sauté button and cook until the meats are no longer pink, shifting the contents regularly to break them up. This will take around 5 minutes or so. Now add in the remaining ingredients. Give them a quick stir and press the Keep Warm/Cancel button (high pressure, 30 minutes). Now secure the lid, close off the pressure valve and press the Bean/Chili button. Allow the contents to cook and once complete, quick-release the pressure valve. Remove the lid when safe to do so and press Keep Warm/Cancel, and then press the Sauté button. This will help reduce the chili liquid and help thicken it up. Sauté your chili for about 10 minutes, stirring each minute or so. Serve with dairy-free sour cream, jalapeño slices and dairy-free cheese.

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From Paleo Cooking With Your Instant Pot: 80 Incredible Gluten- and Grain-Free Recipes Made Twice as Delicious in Half the Time © 2017 by Jennifer Robins. Reprinted with permission from Page Street Publishing. Buy the full book from Amazon.