Chili con Carne
(Total Time: 50 MIN| Serves: 4)
3 oz Onion (chopped)
1 tbsp. Olive Oil
4 cloves Garlic (minced)
1 lbs Ground Beef
1 tbsp. Worcester Sauce
1 tsp Chili powder
⅘ tbsp. Cumin
12 oz Tomatoes (diced, with liquid)
3 oz can Tomato Paste
1 Green Chili (deseeded and minced)
½ tbsp. Dried Oregano
1 tsp Sea salt
½ tsp Ground Black Pepper
2 Bay leaves
Set the Instant Pot on “Sauté”. When ready add the onions and olive oil, and saute for 5 minutes, until translucent, frequently stirring. Add garlic during the last minute of sautéing.
Add the ground beef and brown it for 9 minutes, frequently breaking up the chunks with a spatula.
Add all other ingredients and stir to combine.
Stop the saute function by pressing the “Keep Warm/Cancel” button.
Place and lock the lid. Select the “Meat/Stew” function and set the timer for 35 minutes.
After the cooking cycle has ended wait until the floating valve completely drops for the natural pressure release. Remove the bay leaf before serving.
(Calories: 306 | Total Fats: 18g | Net Carbs: 10g | Proteins: 23g |Fibers: 3g)