Now this is a true Texas Beef Chili.
No, I’m not from Texas nor am I a chili connoisseur (that’s a thing, right?)… BUT this recipe is from my friend Jennifer, who’s a true southern gal and knows her stuff. This flavorful and comforting Texas Slow Cooker Beef Chili is from her new cookbook, Down South Paleo.
I have to tell you how much Roby and I loved this meaty meal! It’s a hearty chili that’s packed with ground beef, fresh vegetables and savory spices. It’s definitely a family-friendly dish. Don’t worry, the chili isn’t spicy – unless you add the jalapeños (which were a must for my spicy food loving husband). You can make this recipe in a slow cooker, but if you’re impatient like me and own an Instant Pot (an electronic pressure cooker), then by all means use that! I’ll include directions for both methods below. Also, if you’re wondering where to find gluten-free worcestershire sauce, you can try this brand. Make sure that it says “gluten-free” on the back. You should be able to find it in most grocery stores – I found it at Whole Foods.
Okay, now back to this lovely book! The recipes are so creative and unique. Who doesn’t love soul food, Tex-Mex and Cajun cooking?! With recipes like pecan waffles, fried chicken, blueberry brisket, stuffed poblano peppers, churro doughnut holes, and tres leches cake – there’s no doubt that Down South Paleo will become a favorite in your kitchen!
Ingredients
- 1 lb grass-fed organic beef
- 1 green bell pepper seeded and diced
- 1 large onion diced
- 4 large carrots chopped small
- 26 oz finely chopped tomatoes
- ½ teaspoon ground black pepper
- 1 teaspoon sea salt
- 1 teaspoon onion powder
- 1 tablespoon chopped fresh parsley
- 1 tablespoon worcestershire sauce
- 4 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Pinch of cumin
For serving (optional)
- Dairy-free sour cream
- Diced onions
- Sliced jalapenos
Instructions
Slow Cooker Directions:
- Place the ground beef in a medium-size skillet over high heat and brown, stirring, until no longer pink. Spoon it into your slow cooker, including the fat. Now place the green bell pepper, onion, carrots and tomatoes into the slow cooker. Stir all the ingredients well, then add the remaining spices and seasonings. Stir once more, cover and cook on low for 8 hours or on high for 5 hours. Top with dairy-free sour cream if desired, additional diced onions or jalapeños.
Instant Pot Directions:
- Press the “Sauté” button on the Instant Pot, and add the ground beef to the pot and cook until brown.
- Add the remaining ingredients, mix well, then cover and lock the lid. Press the “Keep Warm/Cancel” button on the Instant Pot, then press the “Meat/Stew” button to begin the pressure cooking. It will automatically be set for 35 minutes. Make sure the steam valve is closed.
- Once the chili is done, the Instant Pot will automatically switch to the “Keep Warm” mode. Allow the pressure to release naturally or use the quick release.
- Serve.
Nutrition
Looking for more Instant Pot Recipes? Try these:
Instant Pot Shredded Chicken
Instant Pot Saag
Instant Pot Carne Guisada
Instant Pot Habanero Chili
Instant Pot Dal Makhani
Goat Curry in a Hurry
Instant Pot Ground Lamb Curry
Instant Pot Butter Chicken
Sarah says
I love this chili so much! I’m having a hard time adding it to MyFitness Pal. I know you stated above that it “serves about 4”, can you tell me what the serving size is? Thanks so much – this is a hit at our house!
My Heart Beets says
Hi Sarah, I just updated the post with nutritional info – I hope that helps!
Anna says
I was hunting for a good, not too spicy, beanless chili recipe for the instant pot and came upon this one. I am in love with this chili. I have never made my own chili before but now I have “my chili recipe”
My Heart Beets says
Anna, that’s awesome! I’m glad you liked this so much!
Bodynsoil says
Thank you for your recipe, my family loved it.
My Heart Beets says
I’m so happy to hear that! Thanks for letting me know how it turned out for you and your fam!
Jon A. says
If I were to use canned tomatoes how much should I use with the instant pot? And would you drain or keep the liquid?
My Heart Beets says
Hi Jon, I would keep the liquid – you can always hit sauté at the end to reduce the chili if you decide you want it to be thicker.
Jon says
Thanks Ashley. And how many 14.5 oz cans should I use?
Nancy says
I love this! I made it last night for today’s “SOUPer” bowl at work, where we teachers all bring in our crockpots full of the dishes we made. I’ve made chili a lot, so many different versions, but I really wanted to find a good no-bean version.
After reading all of everyone’s comments, I did saute some bacon first in my nonstick crockpot. Removed the bacon and chopped it up. Sauteed my meat in the bacon grease, along with some honey! I doubled the recipe, so I used 1 lb of lean ground beef and 1 lb of ground mild sausage.
I had some fresh jalapeno peppers, so I chopped two of those and added them in. Gives it a little extra heat, which I like! I also added the chopped up bacon back into the mix.
Otherwise, I followed the recipe. It cooked overnight about 9 hours. Thickness is fine, taste is fine, heat is nice… not too spicy but enough to let you know it! 🙂
Thanks so much for this recipe! Definitely going into the “winners” section and will make again! 🙂
p.s. I hope I win!!!!
My Heart Beets says
Nancy, I’m so happy to hear that!! I hope you won the contest!!
Jess L. says
My son doesn’t like chunks of tomotoes, do you think I could use tomato sauce? If so how much?
Laura Wehrley says
Delish! I added 1-2 TBS of tomato paste as well, just to thicken it up.
My Heart Beets says
Laura, glad you liked it!
Audrey says
I followed recipe exactly but when I opened the pot, the chili was dry and burnt on the bottom. I will make it again because the flavor is good, but will add liquid.