Classic Beef Chili
(Total Time: 45 MINS| Serves: 8)
1 tbsp. olive oil
2 pounds grass-fed cubed beef chuck roast
Salt and freshly ground black pepper, to taste
2 tbsp. ground cumin
1 tbsp. chili powder
1 tbsp. paprika
8-ounce chopped baby Portobello mushrooms
1 seeded and chopped large green bell pepper
1 tsp crushed garlic
1 (15-ounce) can crushed tomatoes
1 (6-ounce) can tomato paste
1 cup homemade beef broth
Place 1 tbsp. of the oil in the Instant Pot and select “Sauté”. Then add the beef, salt and black pepper and cook for about 4-5 minutes.
Select the “Cancel” and stir in broth.
Secure the lid and cook under “Manual” and “High Pressure” for about 15 minutes.
Select the “Cancel” and carefully do a “Quick” release.
Remove the lid and stir in remaining ingredients.
Secure the lid and cook under “Manual” and “High Pressure” for about 1o minutes.
Select the “Cancel” and carefully do a “Natural” release.
Remove the lid and serve hot.
Per Serving (Calories 478|Total Fat 34.2g| Net Carbs 1.11g| Protein 33.2g| Fiber 3.2g)