Primal Chili

Ingredients

1 lb ground beef (ground bison and/or elk is also amazing)

1 lb boneless, skinless chicken breast (cut into 1-inch cubes)

2 tbsp olive oil or ghee

1 medium onion, diced

1–2 bell peppers, diced

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes (or 2 large fresh tomatoes, chopped)

2 tbsp tomato paste (optional, for richness)

1 cup chicken or beef broth

1 tsp garlic powder, 1 tsp onion powder

2 tsp smoked paprika

1 tsp ground cumin

½ tsp dried oregano

1/4 tsp cayenne pepper (optional, for heat)

Salt and black pepper, to taste

Fresh cilantro or parsley (for garnish, optional)

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Directions

Set Instant Pot to Sauté mode.
Add oil, then onion and bell peppers. Cook 3–4 minutes until softened.
Add garlic, cook 1 minute.
Add ground beef and sauté until browned (about 5 minutes).
Stir in garlic and onion powder, paprika, cumin, oregano, cayenne, salt, and pepper.
Let spices bloom 1 minute.
Add diced chicken breast, tomatoes, tomato paste, and broth.
Stir well, scraping up any browned bits from the bottom to avoid burning.
Lock lid, set valve to Sealing.
Cook on High Pressure for 12 minutes.
Let pressure release naturally for 10 minutes, then quick release any remaining pressure.
Stir chili, taste, and adjust seasoning if needed.
If you like it thicker, switch back to Sauté mode and simmer 5–10 minutes uncovered.

Top with avocado, or a few baked pork rinds (Epic makes a cleaner baked pork rind, but be careful with serving size. Super easy to overdo!) 😃