Texas-Style Chili
I’ve included this chili in my Keto Instant Pot Cookbook as well. I try not to repeat recipes, but this one is a repeat chili cook-off champion, and I want you to be a winner—even if it is only at your own dinner table! if it is only at your own dinner table.
Servings Prep Time
4servings 15minutes
Cook Time Passive Time
15minutes 10minutes
Servings Prep Time
4servings 15minutes
Cook Time Passive Time
15minutes 10minutes
Ingredients
  • 1cup canned fire-roasted tomatoes
  • 1tbsp chopped canned chipotle chile in adobo sauce
  • 2 Corn tortillas
  • 1tbsp vegetable oil
  • 1cup chopped onion
  • 3 garlic clovesminced
  • 1lb 90% lean ground beef
  • 3tsp Mexican red chile powder
  • 2tsp ground cumin
  • 1 1/2tsp kosher salt
  • 1tsp dried oregano
  • 1/2cup Water
  • optional shredded cheddar cheese or Mexican cheese blend
Instructions
  1. In a blender, combine the tomatoes, chipotle chile, and tortillas. Blend until smooth.
  2. Select SAUTÉ/Normal on the Instant Pot. When the pot is hot, add the oil. Once the oil is hot, add the onion and garlic. Cook, stirring frequently, for 30 seconds. Add the ground beef and break up with a wooden spoon.
  3. Add the chile powder, cumin, salt, and oregano. Allow the spices to bloom, about 30 seconds. Add the blender mixture. Rinse the blender using the water, and pour that into the pot.
  4. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 10 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
  5. Stir well to combine.
  6. Top servings with shredded cheese, if desired.
Recipe Notes

PER SERVING
Calories: 260
Total Fat: 13g
Saturated Fat: 4g
Sodium: 990mg
Carbohydrates: 11g
Fiber: 2g
Sugars: 4g
Protein: 23g