Prep Time 10 mins
COOK Time 35 mins
2 tbsp olive oil, divided 1 lb ground beef 1 pound ground pork ½ – ¾ c beef broth 2 tbsp coconut aminos, or Worcestershire sauce 1 medium yellow onion, diced to 1/4" 2 poblano peppers, diced to 1/4" 1 jalapeno, minced 4 cloves garlic, minced 2 tbsp tomato paste 2-4 tbsp chili powder 1 tbsp cumin 1 tsp oregano 1 tsp paprika 1 tsp kosher salt 1 28- oz can crushed tomatoes
WHOLE30 Avocado Red Onion Jalapeno Slices Vegan Sour Cream Cilantro
KETO Sour Cream Cheese Avocado Cilantro
Brown the ground beef in pork until no longer pink. Drain the released fat and liquids into a 1-cup measuring cup.
Add enough beef broth into the measuring cup to make 1 cup of total liquid, then pour in the coconut aminos or Worcestershire sauce.
Add the onion, poblano, jalapeno, and garlic to the browned ground meat. Saute for 3 minutes.
Add the tomato paste, chili powder, cumin, oregano, paprika, and salt. Work into the mixture and saute an additional 3 minutes.
Pour in the broth mixture to deglaze the pot. Scrape until the bottom of the pot is "clean" and no browned bits remain. This is important to avoid a burn notice!
Pour the crushed tomatoes on top of the beef and vegetable mixture. DO NOT MIX. Seal the pot and cook on high pressure for 12 minutes.
Allow the pressure to release naturally (about 15 minutes). Stir the chili. If it's too thin, press the saute button and simmer 5-10 minutes.
Ladle into bowls and serve with desired toppings. Enjoy!