A quick, one-pot, low carb chili recipe with 50/50 beef to pork ratio and tomatillo base. Can be made from scratch in under an hour using a pressure cooker!
Course Dinner, Lunch, Main Course, One pot meal, Soup
Brown the beef and pork. I prefer to use the pressure cooker for browning to make it a one-pot meal and only one dish to wash!
Add all other ingredients to the pressure cooker: tomatillo, onion, tomato paste, garlic, jalapeno, cumin, chili powder, and water. [Note: If you are using an older model Instant Pot, ¼ cup water is sufficient, new IP models run hotter and require more fluid to prevent burning. Use up to 1 cup water, depending on the model of pressure cooker you own.] Thoroughly mix.
Close and secure pressure cooker. Cook at high pressure for 35 minutes, then remove from heat to allow the pressure to drop naturally.
Serve as-is or with low carb toppings of your choice!