This chunky beef chili will hit the spot but not the waistline. Low-carb, keto, paleo, and whole30, you can make this easy chili recipe in your slow cooker or Instant Pot.
Updated 2020 with Instant Pot instructions
WHAT MEATS TO USE IN THIS CHILI
For this chunky beef chili I used a combination of chopped beef and ground beef. For my chopped meat, I like to use beef sirloin. Other suggestions include beef stew meat or cut up roast like chuck roast or rump roast. Don’t eat red meat? Make this a chunky chicken chili by simply using cut up boneless, skinless chicken breasts or thighs & ground chicken. You can easily make this recipe work for you.
I purposely cut the food into into larger chunks than I normally would for this recipe. Of course you can make them any size; try to cut the meat & vegetables into the same size chunks so they cook evenly.
When I updated this recipe with electric pressure cooker instructions (Instant Pot), I also updated the ingredients. I added more beef but the main update is that I removed the potatoes. I did this for a number of reasons. Mainly because I wanted this chili to be low-carb/keto friendly but also because I wanted this to be a more traditional chili. Chili usually doesn’t include potatoes or sweet potatoes. Having said that, if you want to make the original version, add in 1 pound of chopped potatoes to chili. It will look like this when it’s done cooking:
Garnish Chunky Beef Chili
Garnish this chunky beef chili with your favorite toppings. I kept things simple and only used fresh cilantro and avocado. Green onions, sliced jalapeños, and of course cheese (depending on your dietary restrictions) are other topping suggestions. Keep in mind that cheese is suitable for low-carb/keto but not for paleo/whole30.
Storing & Freezing Chunky Beef Chili
To store the chili, let it cool before packing it away. You can then store the chunky beef chili in the refrigerator for up to 3 days or the freezer for 4-6 months.
OTHER CHILI RECIPES YOU MIGHT ENJOY:
- 1 1/2 pounds beef sirloin, cut into 1-inch chunks
- 1 pound ground beef
- 2 bell peppers, chopped
- 1 large onion, chopped
- 28 ounces whole tomatoes (with juices)
- 15 ounces diced tomatoes (with juices)
- 2 garlic cloves, minced
- 2 tablespoon chili powder
- 1 1/2 teaspoon salt
- 2 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon pepper
- 1 tablespoon oil
- In large skillet over medium heat, add the ground beef and cook a few minutes until browned. Drain grease and add the ground beef to the slow cooker.
- Add all other ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 3-4 hours or LOW 6-8.
Electric Pressure Cooker (Instant Pot)
- Turn on the pressure cooker and select sauté. Once hot add oil & beef sirloin and cook until beef is browned, 2-3 minutes. Remove beef from the pressure cooker.
- Add ground beef, bell pepper, and onion to the pot. Cook 5-7 minutes, or until the vegetables are soft, crumbling the turkey as it cooks. Drain fat excess grease if necessary.
- Add the beef sirloin back to the pressure cooker along with all remaining ingredients. Stir to mix well.
- Close lid and seal valve. Set Bean/Chili or HIGH setting for 20 minutes.
- When done, natural release pressure for 5 minutes then quick release any remaining pressure.
This post contains affiliate links, which means I receive money if you make a purchase using one of the links. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/