|15 min||8 h||6|
|454 gm||Beef, ground, extra lean (grass-fed organic)|
|1 medium pepper(s)||Green bell pepper (seeded and diced)|
|1 large||White onion (diced)|
|4 large||Carrots (chopped small)|
|738 gm||Tomato (chopped)|
|1/2 tsp||Black pepper|
|1 tsp||Sea salt|
|1 tsp||Onion powder|
|1 tbsp||Parsley, fresh (chopped)|
|1 tbsp||Worcestershire sauce|
|4 tsp||Chili powder|
|1 tsp||Garlic powder|
|1/8 tsp||Cumin (a pinch)|
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.
Dairy-free sour cream