Description
This smoky chuck roast and sausage keto chili recipe made in the instant pot will give you all the feels of chili with none of the carbs! This low carb chili is made with braised chuck roast but short ribs or brisket can be substituted. This recipe can be made in any pot on the stove in lieu of an instant pot.
Ingredients
Scale
Keto Chili
- 3 tbsp olive oil
- 2 poblanos, seeded and rough chopped
- 1 jalapeno, seeded and chopped
- 1 red bell pepper
- 1 onion, rough chopped
- 6 cloves garlic
- 1, 16 oz can fire roasted tomato
- 1, 24 oz jar tomato sauce
- 2 lbs hot sausage, casing removed if necessary
- *1 chuck roast, cut into cubes
- 3 tbsp cumin
- 3 tbsp paprika
- 3 tbsp salt
- Sunshine state of mind BBQ Rub
Instructions
*Any beef good for braising can be used here such as short ribs or brisket
- Set the instant pot to sauté and put the oil in the bowl
- Stir in the poblanos, jalapeno, bell pepper, onion, and garlic
- Season the peppers with the cumin, paprika, and salt
- Allow them to cook with the lid on, stirring occasionally for about 10 minutes
- Pour in the tomato sauce and allow it to bubble
- Once bubbling hot, add in the can of fire roasted tomatoes
- Pour the mixture into a blender and blend until smooth, set aside
- Season the cubed chuck roast then brown it in the instant pot, still set to sauté
- Once browned, pour the chili base back into the pot to cover the meat.
- Swap the instant pot setting to slow cook on “normal”, for 3 hours
- After 3 hours check the meat to see if it is fork tender, if not continue cooking for 30 minutes or until soft
- Remove the meat and shred
- In a saute pan, brown the hot sausage, then add both the sausage and shredded meat back into the pot.
- Cover and cook on “low” for 1 final hour
- Enjoy with cilantro, cheese, onion, and sour cream
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Keto Chili, Bean Free Chili
- Method: Instant Pot, Simmer
- Cuisine: American, KETO, Low Carb