Crock pot Chili ( low carb , Paleo Friendly)

INGREDIENTS

INSTRUCTIONS

Crock Pot slow cooker instructions

  1. In a skillet over medium-high heat, cook the chopped onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.
  2. Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
  3. Transfer the ground beef mixture into a slow cooker. Add remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
  4. Cook for 6-8 hours on low or 3-4 hours on high. If you used a bay leaf, remove it before serving.

Instant Pot pressure cooker instructions

  1. Select the "Sauté" setting on the pressure cooker (this part is done without the lid). Add the chopped onion and cook for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.
  2. Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
  3. Add remaining ingredients, except bay leaf, to the Instant Pot and stir until combined. Place the bay leaf into the middle, if using.
  4. Close the lid. Press "Keep Warm/Cancel" to stop the saute cycle. Select the "Meat/Stew" setting (35 minutes) to start pressure cooking.
  5. Wait for the natural release if you can (to retain the most moisture in the chicken), or turn the valve to "vent" for quick release if you're short on time. If you used a bay leaf, remove it before serving.

NOTES

Net carbs per serving (1 cup): 10g

*This is a very chunky chili, which I think is a good thing. If you prefer yours thinner, you can add a little water prior to cooking to thin it out as desired. This may also reduce calories and carbs per serving, depending on how much you add.