Categories: dinner, low carb, pressure cooker
Ingredients
- 1 tablespoon ghee or coconut oil
- 4 pounds beef stew meat
- 1 pkg. ground turkey, cooked.
- 1 tablespoon kosher salt
- 4 cloves garlic, minced
- 1 can chipotles en adobo, with sauce, whizzed up.
- 1/2 teaspoon kosher salt
- 1/2 cup chili powder
- 2 tablespoons cumin
- 1 tablespoon oregano (preferably Mexican oregano)
- 1 teaspoon onion powder
- 1 tablespoon sugar
- 1 cup coffee (or water, or beer)
- 28 oz ounce can crushed tomatoes (preferably fire roasted crushed tomatoes)
- 1/4 cup cornmeal or almond flour
- Juice of 2 limes
- Salt and pepper to taste
Directions
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Heat the oil in the pressure cooker pot over medium-high heat until shimmering. Sprinkle the beef with 1 tablespoon kosher salt. Brown the beef in two to three batches, depending on the size of your pressure cooker – you don’t want to crowd the pot, or the beef will steam instead of browning. Brown each batch on one side, about five minutes, then remove to a bowl with a slotted spoon, leaving as much fat behind as possible.
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Add the chilis in adobo, garlic, and spices to the pot, cook for a bit and then deglaze the pan with coffee, add 1/2 teaspoon kosher salt to the pressure cooker. Pour the beef (and any juices in the bowl) into the pressure cooker, and then the crushed tomatoes. Stir until the beef is coated in tomatoes and spices, then scrape the bottom of the pot one last time to make sure nothing is sticking.
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Pressure cook on high for 25 minutes (30 in electric PC) with natural pressure release.
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Ladle 2 cups of liquid from the pot into a bowl, add the lime juice, and whisk the almond flour into the liquid. Pour the thickened liquid back into the pot, stir, then taste for seasoning. Add salt until the chili stops tasting bitter; I usually add 2 teaspoons of kosher salt, but it depends on how much salt was in the can of tomatoes. Serve the chili straight up, or with green onions (pictured), diced onions, sour cream, shredded cheese, minced cilantro, hot sauce, tortilla chips, pickled jalapenos…whatever you like as toppings for your chili.