It sounds like you're looking for a recipe to make juicy chili meat using a pressure cooker, focusing on a carnivore (meat-based) approach. Here's a simple and flavorful recipe to help you get that perfect, tender, chili meat.
### Carnivore Pressure Cooker Chili Meat Recipe
#### Ingredients:
- 2 lbs (900g) beef chuck, ground beef, or beef stew meat (or a mix)
- 1/2 lb (225g) pork belly or ground pork (optional for richness)
- 1 tablespoon olive oil (or tallow)
- 1 medium onion, chopped (optional for strict carnivores, you can omit it)
- 4 cloves garlic, minced (optional, for flavor)
- 1-2 tablespoons chili powder (or ground dried chilies for more authentic flavor)
- 1 tablespoon smoked paprika (optional, for smoky depth)
- 1 teaspoon cumin (optional)
- 1/2 teaspoon cayenne pepper (optional for heat)
- Salt and pepper to taste
- 1 cup beef broth (or water, if you prefer to keep it stricter carnivore)
- 1-2 tablespoons tomato paste (optional, depending on how strict you want to be)
- 2 tablespoons apple cider vinegar or lime juice (optional, for tang)
#### Instructions:
1. **Prepare Your Meat:**
- If you're using beef stew meat or chuck, cut it into smaller pieces to ensure even cooking. For ground beef or pork, there's no need for cutting.
2. **Sear the Meat (Optional):**
- Heat olive oil (or tallow) in your pressure cooker on the "Sauté" setting.
- Brown the meat in batches to develop a rich, deep flavor. Remove and set it aside. (If using ground meat, just break it apart and brown it.)
3. **Sauté Aromatics (Optional):**
- If using onion or garlic, sauté them in the pressure cooker until fragrant, about 2-3 minutes.
4. **Spices:**
- Add the chili powder, smoked paprika, cumin, cayenne, salt, and pepper to the pot. Stir for 1 minute to toast the spices, which enhances their flavors.
5. **Deglaze:**
- Pour in the beef broth or water to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
6. **Add Meat Back:**
- Return the browned meat to the pot. Stir well to combine.
7. **Pressure Cook:**
- Close the lid, set the valve to “Sealing,” and cook on high pressure for 30-35 minutes. The meat should be incredibly tender.
8. **Release Pressure:**
- After the cooking time is up, allow the pressure to release naturally for about 10 minutes, then perform a quick release to release any remaining pressure.
9. **Optional Final Adjustments:**
- If you want a thicker consistency, you can simmer the chili on "Sauté" mode for a few minutes to reduce the liquid. Add more seasoning or a splash of apple cider vinegar/lime juice for acidity if desired.
10. **Serve:**
- Spoon the chili meat into bowls. You can top it with cheese, sour cream, or avocado (if following a less strict carnivore diet), or simply enjoy as is.
#### Tips:
- **Meat Choice:** A combination of beef and pork gives a great balance of flavor and richness. If you're strictly carnivore, just stick to beef or another single protein.
- **No Tomatoes:** For a true carnivore chili, skip the tomato paste and any non-meat ingredients like beans or vegetables.
- **Extra Heat:** Adjust the cayenne or chili powder to your heat preference.
Enjoy your rich and juicy carnivore chili!
