THIS RECIPE IS SPONSORED BY MEZZETTA
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Forget about hydrating dried peppers or grinding whole spices…this Low Carb Chili Con Carne is spiced up, energized, and brightened with Mezzetta Pepperoncini!
I have always been a huge fan of chili con carne, but I had never heard it called that until about a month ago. I guess I had actually heard of chili con carne, I just thought it was something other than a pot of the beefy, spicy mixture I was raised to call just “chili”.
When I got the opportunity to work with Mezzetta, I knew I had to use the pepperoncini to brighten my traditional chili con carne. I love chili, I just think it can sometimes be heavy and it really could use something to cut through all of those heavy spices!
I love having a jar of Mezzetta Pepperonchini in my refrigerator to put on my salads, stuff in a low carb pita with other sandwich fixins, or on top of hot dogs with chili! This recipe will help you get to the bottom of that jar, though!
I started out making this low carb chili con carne by sautéing my stew meat in my Instant Pot with some oil. I love to use my Instant Pot for things like this because I can sauté, then switch over to slow cook mode, all in the same pot! I used both stew meat and ground beef in this chili because I like the change in textures.
I used a lot of spices in this chili, but no hot spices! I love how the Mezzetta Pepperoncinis gave it the perfect amount of spice for my taste. If you want it spicier, you could add 1-2 tsp of cayenne pepper.
To see how I made this recipe step by step with my Instant Pot and Mezzetta Pepperoncinis, check out the video below! I also give instructions for the stove top in the recipe card.
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- 1 tbsp Avocado Oil
- 1 lb Beef stew meat
- 1 lb Ground Beef Chuck
- 1 Onion diced
- 1 Red Bell pepper diced
- 6 Cloves garlic minced
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp cumin
- 2 tbsp smoked paprika
- 1 tbsp salt
- 1 28oz can crushed tomatoes
- 1 jar Mezzetta Pepperoncinis stems removed and diced
Using an Instant pot pressure cooker, press the sauté button and adjust the setting to "more". The the display reads "hot" add the oil and the stew meat. Saute until browned on all side. Remove stew meat from pot
add the onion, red bell pepper, and garlic to the pot. Saute' until translucent
Add the ground beef to the pot and saute' until cooked through. Add the tomato paste and the spices and stir to combine.
Add the sautéed stew meat, crushed tomatoes, salt, and diced pepperoncinis. Stir to combine.
Place a lid on top, press cancel on the Instant pot, then press slow cook and hit the adjust button until "normal" is highlighted. This will slow cook the chili for 4:30 minutes.
Serve the chili with shredded cheese, cilantro, sour cream, avocado, and diced Mezzetta Pepperoncinis!
To make this recipe on the stove top, use a heavy bottom dutch oven and sauté the stew meat on high until browned on all sides. Continue with the other instructions over medium heat. After everything is added to the pot, turn to low, cover, and simmer for 2-3 hours or until the stew meat is tender.
For the Instant pot slow cooker lid: I actually had a lid that went with another pot that fit the instant pot perfectly. You may have the same luck. You can also use the lid that came with the Instant pot, or I have linked to the lid sold by Instant Pot for slow cooking.
If you want your chili spicier, you can add 1-2 tsp of cayenne pepper