Beef Chili 3 Ways | PALEO, Whole30, Keto

This oldie but goodie has been on constant rotation in our house for almost 6 years now.  It's as old as my blog!  Updating with new pictures, and stovetop and Instant Pot versions for those nights when you need a quick meal & forgot to prep the slow cooker.  Enjoy!

One of my all-time favorite cold weather meals is chili. Nothing warms you up like a warm bowl of chili, eaten on the couch while wrapped in a blanket. You can, of course, go for the kitchen table like a civilized person... but the couch is really where it's at, just sayin'.

And in the spring/summer?  It's somehow JUST as good.  Serve it over a baked potato or sweet potato, load it up on a grass fed hot dog, or do a bowl full loaded up with avocado, lime, a little shredded cheese & some sour cream or greek yogurt if you do dairy - the best!

Tell me - how do you do chili?  

Does it just sound weird when there aren't any beans?  I used to think so too, but now I don't even think twice about them.  

Beans aren't the easiest for me to digest (and lots of others too!) and they really don't taste like much.  So I add extra veggies & beef and don't miss them one bit.

Whether it's Southwest build-your-own-chili-bowl night with guests or your kids, or you're meal prepping for the week:  give this a try!  I love that we can serve it up a few different ways so it doesn't get boring.

Hope you enjoy this as much as we do!  Read on below for instructions for the stovetop, Instant Pot, and slow cooker!  Got ya covered on all fronts.  :)

PS:  want some cornbread with your chili?!  Me too!  Find my recipe for grain-free (that means no corn!) cornbread HERE.

*Makes 6-8 one cup servings
Ingredients:

• 1 1/2 to 2 lbs grass-fed ground beef
• 1 medium white onion, diced
• 1 bell pepper (red or green), diced
• 1 can (14.5 oz) fire roasted diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 jalapeño, minced
• 2 cloves garlic, minced
• 2 Tbsp chili powder
• 1 Tbsp coconut sugar (optional~ leave it out for Whole30)
• 1 tsp of each: oregano, cumin, paprika, salt, pepper
• 1/4 tsp cayenne pepper (optional~ if you like it spicy!)
• optional toppings:  avocado, shredded cheese, sour cream or greek yogurt, chopped green onion, lime wedges, cilantro

Slow Cooker Directions:

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

Instant Pot Directions:

1. Set the Instant Pot to "sauté" mode.  Once the metal insert is hot, add a tablespoon of cooking fat (I like avocado oil).
2. 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.
3. Stir in the remaining ingredients (tomato sauce, diced tomatoes, and spices) then place the lid on top of the Instant Pot.
4. 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.
5. Season with additional salt & pepper to taste, and serve hot with your choice of garnishes.  Enjoy!

Stovetop Directions:

1. 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).
2. Add the onion, bell pepper, jalapeño, and garlic, and continue to cook until the veggies are tender-crisp (about 4-5 minutes).
3. 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.
4. Serve hot with your choice of garnishes.  Enjoy!