Prepare onion and bacon for cooking. Remove thin papery outer layers of onion and chop or dice on a cutting board.
Cut bacon into small, ¼-inch thick strips.
Use a garlic press to crush garlic cloves or finely mince with a knife.
Instant Pot Instructions
Plug the Instant Pot in and remove the lid. Press the sauté button to heat the stainless steel inner cooking pot.
Add bacon and onions to the heated pot, stirring frequently to prevent burning. Cook until the onions become translucent. Mix in garlic and cook until it becomes fragrant, about 1 minute.
Add ground beef (or protein of choice) to the pot to brown. Use a meat chopper tool or spatula to break the beef into smaller pieces as it browns. Continue cooking until there is no visible pink remaining in the ground beef.
Pour beef broth into the pot and scrape down any food particles that are stuck to the inner sides or bottom of the pot. Stir to incorporate these bits into the meat mixture.
Add in tomato paste, chili powder, cumin, smoked paprika, pepper, salt, and Rotel (or diced tomatoes and chilies).
Mix well, then seal the lid. Ensure the knob on lid is set to "sealing" and not "venting."
Press the "Manual" button and adjust the cook time to 15 minutes using the +/- buttons to change the default setting. Ensure the Instant Pot is set to "High Pressure.". The device will take several minutes to build up to pressure before the cook time countdown begins. The float valve on the lid near the sealing/venting knob will pop up when the device has reached pressure.
When the alarm sounds, press the "Keep Warm" button. Allow the pressure to release naturally or manually. For natural release, allow the Instant Pot to cool by itself and wait for the float valve to drop before removing the lid, about 20 to 30 minutes. For manual release, carefully turn the top knob from "sealing" to "venting" and avoid vented steam. Allow float valve to drop completely before attempting to remove the lid.
Remove the lid and stir well before serving. Serve immediately or package for storage in refrigerator or freezer after cooling to room temperature.
Crockpot or Slow Cooker Instructions
In a large, deep sauté pan, cook bacon and onion over medium heat until onion is translucent. Incorporate garlic into mixture and cook until fragrant, about 1 minute. Add ground beef and break into smaller pieces as it browns with a spatula or other utensil.
When ground beef has browned and no visible pink remains, pour beef broth into the pan and scrape down any food bits stuck to the sides or bottom of pan.
Transfer meat mixture to crockpot or slow cooker and add the remaining ingredients–tomato paste, chili powder, cumin, smoked paprika, pepper, salt, and Rotel (or diced tomatoes and green chilies). Mix well and secure lid on crockpot.
Ensure the crockpot is plugged in. Adjust the cook settings to low temperature and cook for 6 to 8 hours. Alternatively, set to high temperature and cook for 4 to 6 hours. Set an alarm reminder if needed. If chili becomes too thick as it cooks, add in a small amount of water and mix well.
When chili has finished cooking, mix well and set the temperature to "warm" until ready to serve. If storing for later, allow to cool to room temperature for refrigerated or freezer packaging.
Heat a large stockpot or enameled cast iron pot on the stovetop over medium heat. Add bacon and onions, stir occasionally to prevent burning. When onions are translucent, mix in garlic and cook until fragrant.
Add ground beef to pot and break into small pieces as it cooks. When meat has browned with no visible pink remaining, add beef broth to pan to deglaze the pan, and scrape the sides and bottom to remove and incorporate stuck food particles.
Add tomato paste, chili powder, cumin, smoked paprika, cumin, black pepper, salt, and Rotel (or diced tomatoes and green chilies). Combine well and bring the mixture to a boil.
Reduce heat to low-medium and simmer covered with lid for 30 to 40 minutes, stirring occasionally to prevent burning. Stir in a small amount of water if mixture becomes too thick while cooking.
Remove from heat and serve immediately or package for storage in refrigerator or freezer after cooling to room temperature.
Add additional salt and pepper to taste. Garnish with your favorite keto-friendly toppings or mix-ins. Suggested garnishes include avocado slices, crumbled or grated cheese, hot sauce, sour cream, chopped cilantro, diced red onions, green onions or scallions, or nutritional yeast.
Nutrition information is based on a single serving and is provided as a convenience for Ketogasm readers. Data may vary based on brand and recipe variation. Click here for more detailed nutrition information.