When I made the delicious and easy nomato sauce that I just posted recently, I knew that this sauce would help to create a lot of delicious dishes! This Beef Chili is just one of them! Creating a nightshade free chili is definitely challenging! But I think I finally got it right as this one is amazing you guys! And it is so easy to make too.
The most important flavors in a chili come from tomatoes and peppers. Ever since I created my new ‘Nomato sauce‘, I have been dying to try it in a curry or stew recipe! So this recipe was a perfect one to test it!
What do you add in a Paleo chili to make up for the beans? Some starchy veggies definitely right? Mickey Trescott has a lovely nutrient dense Magic Chili recipe where she adds parsnips and beets. My husband does not like beets in soups or stews so I wanted to try adding another vegetable. I thought of sweet potato but since that would lend a sweet taste to the chili, I wasn’t sure. And then I opened my refrigerator and saw a green plantain inside. And I thought that would be perfect in the chili recipe!
So thus this recipe was born! And I have already made it a couple times now. It was a huge hit with the family! I love it just as is – a large bowl of it topped with some avocado slices and sliced onions and cilantro. My family likes to have it with some grain free roti on the side. This would also be great with some cassava chips or plantain chips!
- 2 strips of bacon, chopped into ½ inch pieces
- ½ of a medium red onion (or yellow onion), chopped fine
- 3 large garlic cloves, chopped fine (about 2 tbsp)
- 2 celery stalks, chopped
- 1 lb grass fed ground beef (completely thawed)
- 1 tbsp dried oregano
- 1 tsp dried parsley
- ½ tsp black pepper powder (omit for AIP)
- 1 tsp ground cumin (Omit for AIP)
- ½ tsp sea salt
- 1 medium carrot, chopped into ½ inch cubes
- ½ of a large green plantain, peeled and chopped into ½ inch pieces
- ½ cup nomato sauce (see recipe on my website)
- 1½ cups beef bone broth (or water)
- Additional sea salt (if needed)
- ½ tsp ground cumin (optional)
- avocado slices
- fresh cilantro chopped
- scallions, chopped fine
- red onion, chopped fine
- lime wedges
- Press saute mode on the Instant pot. Add the chopped bacon pieces and saute until golden brown (about 2 minutes). Next add the chopped onions, garlic and celery. Saute on medium heat for 2 minutes stirring frequently. Next add the ground beef and saute for about 2 minutes breaking the lumps of meat and let them brown slightly. Make sure to stir frequently.
- Next add all the spices along with the salt and stir for 30 seconds. Then add the carrots and plantain pieces. Add the nomato sauce and the bone broth (or water). Stir well to mix. Close the lid. Turn valve to sealing position.
- Press Cancel and then press 'Pressure Cook'. Change time manually to 10 minutes.
- Once the pressure cooking time is over and the Instant pot beeps, you can either manually release pressure or wait for the pressure to release naturally.
- Open the pot and check the chili for seasoning adding more salt if needed and also adding extra ground cumin (if desired).
- Transfer the chili into individual serving bowls and top with the garnishes. Serve warm.