I absolutely LOVE chili in the wintertime. Our family makes this at least one time a week. We double the recipe and have it for lunch throughout the week as well. So if you have an instant pot or a pressure cooker, this is the chili for you. You can create this one on the stovetop, it just takes longer to cook. Also, this is a no-bean version. If you want means in yours, you can always add a can or two of black beans into the mix.
No Bean Chili - Low Carb/Keto
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1/2 Onion, diced
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1 Red pepper, diced
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1/2 cup Celery, sliced
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3 cloves Garlic, minced
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1-1/2 pounds Ground Beef, 85%
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1-1/2 Tbsp Smoked Paprika
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1-1/2 Tbsp Chile Powder
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2 tsp Ground Cumin
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2 cans Crushed Tomatoes (14 oz)
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1 can chilies, diced
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1 cup water
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1 can Tomato Paste
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1 tsp Sea Salt (I use Himalayan pink salt in my house)
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2 tsp ground pepper
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1 1/2 Tbsp Olive or Avocado Oil
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1/4 cup Cilantro, minced
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Pour 1 Tbsp of the oil in your pressure cooker and turn it to saute mode. Once hot, saute the onion, pepper, celery, and garlic until they begin to soften, about 3 minutes. Add the remaining oil, along with the beef and cook until it begins to turn brown, about 3-4 minutes. Drain the excess fat.Add in the chili powder, paprika, and cumin and cook until the beef is totally brown and no longer pink about 3-4 minutes.Add all the remaining ingredients, except the parsley, and stir until well combined. Cover and seal the pressure cooker and turn it to manual mode on high set it for 25 minutes. Once cooked, let it steam release naturally.Once the steam is released, remove the lid and turn it to saute mode. Cook for 3 more minutes, stirring frequently until some of the water is evaporated.Stir in the cilantro and enjoy! Optional: Top with cheese, sour cream and sliced avocado