Ingredients

The following ingredients have 10 Servings
  • 2 pounds of grass-fed beef (I use 85%)
  • 1 pound ground sausage
  • 30 ounces canned crushed tomatoes
  • 1/4 cup tomato paste
  • 1 cup chicken stock 
  • 2 jalapeño peppers (seeded, rib removed and minced (more if you like more heat))
  • 1/2 onion (chopped)
  • 2 garlic cloves (minced)
  • 1/4 cup chili seasoning
  • 1 tablespoon  Brown Swerve
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • Olive oil

Instruction

  • Turn the Instant Pot to the sauté setting and add in a little olive oil.  Brown the ground beef and sausage in batches, then set aside.  Add in the onion and continue sautéing for 2-3 minutes, then add in the garlic for about 25 seconds.  Add in the chili seasoning and toast the spices (while stirring) for about 30 seconds.
  • Select the keep warm/cancel setting, then add in the chicken stock to deglaze and scrape up the brown bits on the bottom.  Add in the remaining ingredients, including the ground beef and sausage.  
  • Mix well and put the lid securely in place. Set the steam vent to sealing and select the bean/chili setting for 30 minutes, then allow to vent naturally.
  • Once the pressure has completely released, carefully remove the lid away from you.  Serve with your choice of toppings.  I served mine with a dollop of sour cream, shredded cheddar and sliced scallions.