Chili with Beef and Chorizo

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Though lacking in legumes, the paleo chili won’t miss a juicy, mouth-watering blend of both beef and chorizo. The juices infuse the chili with unparalleled flavor that will make you look forward to those nights when you are too lazy to cook from scratch. You can top this meal up with avocado.

Chili with Beef and Chorizo

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5


  • 1 tbsp olive oil
  • 1 large brown onion, roughely chopped
  • 1 medium carrot (or 2 small ones), peeled and diced into small cubes
  • 1 celery stick, diced into small cubes
  • 200 g chorizo sausage, peeled and diced
  • 1 long red chilli, finely diced
  • 1 kg ground beef (grass-fed, if possible)
  • 3 cloves garlic, finely diced
  • 2 tsp ground cumin
  • 2 tsp ground coriander seed
  • 400 g tinned chopped tomatoes
  • 4 tbsp tomato paste
  • 1 tbsp Tamari or soy sauce
  • 2 tsp salt
  • 2 bay leaves
  • 3 tablespoons of port or fortified red wine (optional but adds lots of depth)


  1. Turn the Instant Pot on and press the Sauté function key (it should say High, 30 mins). Add the oil, onion, carrot, celery, chorizo and chili and cook together for 3-4 minutes.

  2. Add the beef, garlic, spices and stir. Add the tinned tomatoes and paste and stir. Add the rest of the ingredients and stir together. Press Keep Warm/Cancel.

  3. Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press MANUAL (High Pressure) and set to 15 minutes. After 3 beeps the pressure cooker will start going.

  4. Once the time is up, let the pressure release naturally for 5 minutes, then use the quick release to let off the rest of the steam.

  5. If storing in the freezer, make sure to cool down the chili first.

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