If you’re looking for the perfect Keto Chili recipe that gives all of the vibes of chili but with none of the beans to keep it low carb, then look no further because you’ve hit the flavor motherload with this flavorful Keto Chili Recipe that can be made in an instant pot, slow cooker or regular pot!
Cooler weather is rolling in and it’s time to break out the chili pot for an almost effortless meal that tastes like you worked tirelessly on it all day. When I think of chili, I want something hearty, fresh, and most importantly bean free- we don’t want to be banned from the state of Texas.
While seasoning is an important part of any dish, I like to build my base flavor with fresh ingredients. That is why this recipe starts with making a sofrito of sorts. Bell pepper, poblano, jalapeno, onion, and garlic are sauteed over low heat with salt until they almost appear melted together. This aromatic blend will bring spice, brightness, and salinity to the chili.
The addition of tangy tomato sauce adds depth and richness to the dish, perfectly complementing the tender chunks of chuck roast, which bring both a heartiness and a melt-in-your-mouth experience. The inclusion of hot sausage lends a punch of heat, adding a kick that elevates the overall flavor profile. These proteins are not only boldly flavored, but inexpensive, making this a meal easy to keep in your monthly recipe rotation.
Every spoonful of this Instant Pot chili packs a symphony of flavors, ranging from sweet and earthy to smoky and spicy. Perfectly balanced and savory, this chili is a comforting treat that will leave you craving more.
Why You’ll love this Instant Pot Keto Chili
You will be enamored by this Instant Pot Keto Chili because the fresh combination of bell pepper, onion, and garlic provides a delightful aroma and adds depth to the flavors of the dish. The poblano peppers offer a mild, smoky heat that perfectly complements the overall taste. The addition of tomato sauce creates a rich and hearty base, enhancing the overall texture and tanginess. The tender chunks of chuck roast and hot sausage infuse the chili with meaty goodness, contributing to its robust, satisfying flavor. Together, these ingredients create a balanced blend of flavors that make this Instant Pot chili truly irresistible.
Ingredients to make this instant pot Keto Chili:
- Red bell pepper
- Fire roasted tomato
- Tomato sauce (glass jar is best)
- Hot sausage- whichever is your favorite!
- Chuck roast, brisket, or short ribs
How to Make Instant Pot Keto Chili
- Begin by setting your instant pot to the sauté function and adding the desired amount of oil to the bowl.Next, add in the poblanos, jalapeno, bell pepper, onion, and garlic to the pot. Give everything a good stir to combine.
- Season the peppers with cumin, paprika, and salt. Adjust the seasonings according to your taste preferences if needed. Allow the mixture to cook with the lid on, stirring often, for approximately 10 minutes. This will help soften and flavor the peppers.
- Once the peppers are cooked, pour in the tomato sauce, and let it bubble for a few minutes.
- When the tomato sauce is bubbling hot, add in a can of fire roasted tomatoes. These will add a rich and smoky flavor to your chili.
- Transfer the entire mixture into a blender and blend until smooth. Set the blended chili sauce aside.
- Season your cubed chuck roast with Sunshine State of Mind, then brown it in the instant pot that is still set to sauté. This will help seal in the juices and add richness to the meat.
- Once the meat is nicely browned, pour the chili base back into the pot, ensuring that it covers the meat completely.
- Switch the instant pot setting to slow cook on “normal” and let it cook for 3 hours. This slow cooking process will allow the flavors to meld together and the meat to become tender.
- After 3 hours, check the meat to see if it is fork tender. If it is still not soft enough, continue cooking for an additional 30 minutes or until the desired tenderness is achieved.
- Remove the meat from the pot and shred it using two forks. This will create deliciously tender and juicy meat for your chili.
- In a separate sauté pan, brown the hot sausage until cooked through. Then, add both the sausage and the shredded meat back into the pot.
- Cover the pot and continue cooking on “low” for an additional 1 hour. This will allow the flavors to further develop and the textures to meld together.
- Once fully cooked, your chili is ready to be served. Enjoy it with toppings such as fresh cilantro, shredded cheese, diced onions, and a dollop of sour cream for added flavor and creaminess.