Beef Picadillo Chili With Sweet Raisins
Beef picadillo chili with sweet raisins has salty and sweet “all day cooked” flavor in a fraction of the time with your Instant Pot!
Servings: 6 servings
Ingredients
- 3 tbsp 43 g grass-fed butter, ghee or avocado oil, divided
- 2 lbs 907 g grass-fed stew meat, cut into 2" (5-cm) cubes
- 1½ tsp 4 g sea salt, divided
- 1 red onion diced
- 7 fresh garlic cloves minced
- 1 jalapeño seeded and diced
- 2 tbsp 15 g chili powder blend
- 2 tsp 4 g ground cumin
- 1 tsp dried oregano
- 1 tsp dried thyme
- ¼ tsp ground cinnamon
- 2 tbsp 30 ml maple syrup or honey
- 18 oz 510 g crushed or diced tomatoes
- ½ cup 73 g raisins
- 5 oz 142 g pimento-stuffed green olives
- 1 tbsp 9 g capers
- 1 cup 237 ml chicken bone broth
Instructions
- Add 2 tablespoons (29 g) of healthy fat of choice to the Instant Pot and press “Sauté.” Add the stew meat, sprinkle with ½ teaspoon of sea salt and brown the meat, stirring occasionally, about 5 minutes (you might have to do this in two batches). Remove the browned stew meat to a plate and set aside. Add the remaining 1 tablespoon (14 g) of healthy fat of choice, onion and garlic and the remaining 1 teaspoon of sea salt, sautéing for 5 minutes, stirring occasionally. Add the jalapeño, chili powder, cumin, oregano, thyme and cinnamon and continue to sauté for 2 minutes, giving it a good stir. Press the “Keep Warm/Cancel” button. Add the sweetener of choice, tomatoes, raisins, olives, capers and bone broth and stir to combine. Add the browned stew meat and stir. Place the lid on the Instant Pot, making sure the steam release valve is sealed. Press the “Meat/Stew” setting for 35 minutes.
- When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Using an oven mitt, “quick release”/open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid.
- Serve immediately. This chili is delicious topped with fresh cilantro, a squeeze of fresh lime juice and a dollop of sour cream or shredded cheese (or both!).