Description
Michelle Tam and Henry Fong have Southwest Cowboy Chili (stove top) in their book, ‘Nom Nom Paleo Food For Humans’, but I borrowed this version done in a pressure cooker off of their site. The largest bit of your time will be spent prepping the beef (I had mine done and in the freezer), and then of course measuring everything out…but if you’re organized, this is a straightforward ‘anytime’ meal that everyone will love – enjoy!
Ingredients
4 lbs. beef chuck roast, trimmed and cut into 2-inch cubes
2 t. kosher salt
6 to 8 slices of bacon, diced
1 large yellow onion, diced
1 can (156 mL/5.5 oz) tomato paste
3 T. ancho chili powder AND 2 T. cumin
1 T. EACH oregano AND smoked paprika
1 c. bone broth (or good chicken broth)
~30 g. unsweetened chocolate, shaved
4 cloves of garlic, peeled and minced
juice from half a lime AND freshly ground pepper
Garnish ideas – diced white onion, diced radish, chopped fresh cilantro, lime wedges, sour cream, avocado slices, grated cheese
Instructions
In a large bowl, toss the beef with the salt and set it aside while you prep all of your ingredients.
Turn on the Sauté function on your pressure cooker and when the metal insert is hot, cook and stir the bacon until crisp and then remove to a paper-towel lined plate. Add in the onion and tomato paste and sauté for another couple of minutes until the onion has softened.
In a small bowl, whisk together the ancho chili powder, cumin, oregano and smoked paprika with the broth until smooth and then whisk in the chocolate. When the onions have softened, scrape in this spice mix along with the garlic and cook for 1 minute. Turn off the Sauté function.
Stir in the beef, cooked bacon, lime juice and a good grinding of fresh pepper and be sure to combine well. Secure the lid, set the Pressure Release to Sealing, select and set the Manual button for 40 minutes at high pressure. When the chili has finished cooking, leave it to allow the pressure to drop naturally (or wait at least 20 minutes and be very careful when you switch the vent to release!). Taste the chili for seasoning and serve up in large bowls with all of your favorite garnishes. We enjoyed ours on some brown rice with a big green salad.