We love chili and this is a great bean-free, paleo-friendly recipe.  I first discovered it on the Functional Foodie website, but it appears her site is no longer live, so I guess it’s time to share my version.  I’ve made this recipe many times on the stovetop, but now that I have an InstantPot, I like using that.  Below, I share both conventional and pressure cooker versions of this recipe.

Paleo Texas Chili

Adapted from Functional Foodie

Ingredients:
1 lb ground beef
1 lb stew meat
1/2 Tbsp olive oil
1 large onion, chopped
2 large bell peppers, chopped
1 jalapeno pepper, seeded and diced
1 Tbsp ground cumin
1 Tbsp chili powder
1 tsp smoked paprika
1 tsp cayenne pepper
1 tsp sea salt
1/2 tsp ground black pepper
3 cloves of garlic, minced
1 6 oz. can of tomato paste
1 cup chicken broth (can sub other liquids)
2 28 oz. can of diced tomatoes

Stove Top Directions

1. Pat stew meat dry. Season with salt & pepper.  Heat a dutch oven or large cooking pot to medium/high heat.   Sear stew meat in pan — you don’t need to cook it all the way through, but do want to brown all the outside edges.  Remove meat from pot.
2. Brown ground beef while stew meat cools. When ground beef is fully cooked through, remove from pan.  Optionally, you can drain excess water and fat at this point.
3. Finely chop stew meat chunks into little pieces — I prefer mine ~1/4 tsp sized.
4. If needed, add up to 1 tablespoon of oil to the pot and add your onions, peppers and seasonings – minus the garlic.
5. Saute veggies for a couple of minutes, then add garlic and cook for ~1 minute, then add tomato paste and stir to combine.
6. Add chicken broth, stew meat and ground beef to the pot with the veggies, then add diced tomatoes and stir everything to combine.
7. Simmer for ~30 minutes.  Taste and adjust seasonings if needed.

InstantPot / Pressure Cooker Directions

1. Pat stew meat dry. Season with salt & pepper. Set InstantPot to saute function, add stew meat and sear outside edges — you don’t need to cook it all the way through.   Do in batches if it doesn’t all fit. Remove meat from pot.
2. Brown ground beef in InstantPot while stew meat cools.   When ground beef is fully cooked through, remove from pan.  Optionally, you can drain excess water and fat at this point.
3. Finely chop stew meat chunks into little pieces — I prefer mine ~1/4 tsp sized.
4. If needed, add up to 1 tablespoon of oil to the pot and add your onions, peppers and seasonings – minus the garlic.
5. Saute veggies for a couple of minutes, then add garlic and cook for ~1 minute, then add tomato paste and stir to combine.
6. Add chicken broth, stew meat and ground beef to the pot with the veggies, then add diced tomatoes and stir everything to combine.
7. Set InstantPot to Beans/Chili setting and pressure cook for 20 minutes using High Pressure.

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Disclosure Statement: This post contains affiliate links. If you click and purchase, I receive a small referral fee at no cost to you.