Craving a bowl of chili that’s both deeply satisfying and incredibly easy to make? Look no further! This Hearty 2-Meat Chili combines the rich flavors of grass-fed beef and savory pork for a truly unforgettable texture and taste. We’re ditching the beans and adding a zesty twist with fresh tomatillos, all brought together effortlessly in your Instant Pot. Get ready for a low-carb, high-protein meal that will warm you from the inside out, perfect for game day, a chilly evening, or any time you need a comforting classic.
Ingredients
• 2 tbsp olive oil / 30 ml
• 1 pound grass-fed ground beef / 450 g
• 1 pound ground pork / 450 g
• 3 medium tomatillos, chopped
• ½ small yellow onion, chopped
• 2 jalapeños, chopped
• 2 cloves garlic, minced
• 1 6-ounce can sugar-free tomato sauce / 170 g
• 1 tbsp red chili powder / 15 ml
• 1 tbsp ground cumin / 15 ml
• Salt and freshly ground black pepper, to taste
• ¼ cup water / 60 ml
• ½ cup shredded cheddar cheese / 55 g, for topping
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function and add the olive oil. Once hot, add the ground beef and ground pork, breaking it up with a spoon. Cook for about 5 minutes until browned.
3. Carefully drain any excess grease from the pot.
4. Press “Cancel” to turn off the Sauté function. Stir in the chopped tomatillos, onion, jalapeños, minced garlic, tomato sauce, chili powder, cumin, salt, pepper, and water.
5. Secure the lid on the Instant Pot and turn the pressure valve to the “Sealing” position.
6. Select the “Manual” or “Pressure Cook” setting and cook on “High Pressure” for 35 minutes.
7. Once the cooking cycle is complete, allow the pressure to release naturally for at least 10-15 minutes.
8. Carefully remove the lid. Stir the chili and serve hot, garnished with shredded cheddar cheese.
Nutritional Information
• Per Serving
• Calories: 244
• Total Fat: 12.2g
• Net Carbs: 0.46g
• Protein: 28.9g
• Fiber: 1.2g
Pro Tips
• For a deeper flavor, allow the beef and pork to get a good, dark brown sear before adding the other . Don’t rush this step!
• Adjust the heat by leaving the seeds and membranes in the jalapeños for a spicier chili, or remove them for a milder flavor.
• Elevate your chili with extra toppings like a dollop of sour cream, fresh cilantro, or sliced avocado.
• This chili tastes even better the next day! Make it ahead of time and let the flavors meld together in the refrigerator overnight.
FAQ
Q: Why is there no beans in this chili
A: This is a Texas-style, no-bean chili recipe designed to be low-carb and keto-friendly. By omitting the beans, we focus on the rich flavors of the beef and pork, creating a high-protein meal perfect for those following a low-carbohydrate diet.
Q: Can I make this 2-meat chili on the stovetop
A: Absolutely. To make this on the stovetop, brown the beef and pork in a large pot or Dutch oven. Drain the grease, then add all other ingredients. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1.5 to 2 hours to allow the flavors to meld.
Q: How can I adjust the spice level of this chili
A: You can easily control the heat. For a spicier chili, leave the seeds and membranes in the jalapeños. For a milder flavor, be sure to remove them completely before chopping. You can also add more or less chili powder to suit your taste.
Q: What are some good low-carb toppings for this chili
A: Beyond the included cheddar cheese, great low-carb topping options include a dollop of sour cream or full-fat Greek yogurt, sliced avocado, fresh cilantro, or extra chopped jalapeños for a spicy kick.
