By popular demand, we are releasing one more recipe from The Whole30 Slow Cooker. It was served at The Clean Slate Café earlier this month, this smoky and savory Whole30 chili the runaway favorite dish of the café guests. If you weren’t able to drop into the beautiful, Whole30 compliant pop-up restaurant opened by Applegate, in partnership from Spindrift sparkling water, Kettle & Fire, Primal Kitchen and CHOMPS, we wanted to bring a little bit of the experience to you!
It is also a fantastic dish to serve during your Super Bowl party this weekend. Use it as a topping for your baked potato bar, or serve a “build your own chili bowl” spread featuring tasty toppings like chopped green onions, toasted almonds, avocado slices, diced tomatoes and more.
The beef for this chili is cooked in bacon drippings, which is where all of the great smoky flavor comes from. It’s got a generous dose of chili powder—2 whole tablespoons! If you like your chili with some serious heat, use a hot chili powder or 1 tablespoon each of mild and hot.
Smoky Beef and Bacon Chili
SERVES 4 | PREP: 40 minutes | CLOSED POT: 40 minutes | TOTAL: 1 hour 20 minutes
1 pound Whole30-compliant bacon, chopped (we love the Whole30 Approved variety from Applegate)
1 pound lean ground beef
2 tablespoons mild chili powder
1⁄2 teaspoon salt
1 can (28 ounces) Whole30- compliant diced tomatoes, undrained
1 cup Whole30-compliant beef broth or Beef Bone Broth (page 294) (we love Whole30 Approved Kettle & Fire bone broth)
1 medium onion, chopped
1 medium red bell pepper, chopped
1 medium jalapeño, seeded and chopped
2 cloves garlic, minced
Chopped fresh cilantro (optional)
ON a 6-quart Instant Pot, select Sauté and adjust to Normal/Medium. Add the bacon and cook, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon to paper towels.
ADD the ground beef to the bacon drippings in the pot. Cook, stirring frequently, until browned, 8 to 10 minutes. Drain off the fat, if needed. Return three-fourths of the bacon to the pot. Stir in the chili powder and salt. Stir in the tomatoes, broth, onion, bell pepper, jalapeño, and garlic. Lock the lid in place.
SELECT Manual and cook on high pressure for 20 minutes. Use quick release.
SERVE the chili topped with the remaining bacon, and cilantro if desired.
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Excerpted from The Whole30 Slow Cooker. Copyright © 2018 by Melissa Hartwig Urban. Used by permission of Houghton Mifflin Harcourt. All rights reserved. Photography by Ghazalle Badiozamani. Whole30 is the legally registered trademark of Thirty & Co. LLC.
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