Beef Chili 3 Ways | PALEO, Whole30, Keto

Servings:

Calories: 250kcal

In a large skillet, cook the ground beef over medium-high heat until browned.
Toss the beef and all remaining ingredients into the crockpot, and give a good stir to combine.
Cook for 6 hours on "Low" or 3-4 hours on "High".
Season with additional salt & pepper to taste, and serve hot with your choice of garnishes. Enjoy!

Set the Instant Pot to "sauté" mode. Once the metal insert is hot, add a tablespoon of cooking fat (I like avocado oil).
Add the beef, cooking until browned and crumbled. Add the bell peppers, onion, garlic, and jalapeño, and cook for 2-3 minutes, until just softened.
Stir in the remaining ingredients (tomato sauce, diced tomatoes, and spices) then place the lid on top of the Instant Pot.
Make sure the lid is locked and the vent is set to "sealing". Cook on "meat/stew" (high pressure) for 10 minutes, then allow the pressure to release naturally.
Season with additional salt & pepper to taste, and serve hot with your choice of garnishes. Enjoy!

In a large skillet or saucepan, heat a tablespoon of cooking fat over medium to medium high heat. Add the ground beef, cooking until it's almost completely browned (about 5 minutes or so).
Add the onion, bell pepper, jalapeño, and garlic, and continue to cook until the veggies are tender-crisp (about 4-5 minutes).
Stir in the tomato sauce, diced tomatoes, and spices and reduce the heat to medium low. Simmer for 20 to 30 minutes while the flavors combine.
Serve hot with your choice of garnishes. Enjoy!