Instant Pot Smoky Mocha Chili

Smoked tea leaves.  Coffee.  Chocolate.  Roast beef.   Those ingredients inspired my brain for this Paleo Smoky Mocha Chili when Hunni mentioned there was gonna be a chili cook off at the club house of our new apartments.  Then I thought, “What a great way to meet our new neighbors!” (And a great way to show off them mad Instant Pot and low-carb Whole 30 skills.)

paleo texas smoky mocha chili whole 30 instant pot

Lapsang Souchong smoked tea is one of my spice cabinet treasures.  It adds that barbecued essence and “been slow-smoked in a smokin’ smoker” flavor and fragrance.  All without that extra labor of the real-smokin’-deal and sans the chemicals that can be found in that imitation bottled liquid smoke stuff.  Its best to obliterate it into dust in your food processor to avoid having its little leaves and stems floating in your food.

paleo texas smoky mocha chili whole 30 instant pot

Can we talk about coffee and chocolate for a minute, too?  Oh my, Honey.  When you mix those two properly-bitter antioxidant-rich properties together its grown-up liquid heaven.  Now blend that dry java concoction with the aforementioned smoked tea and good ol’ Texas chili spices.  Then rub it into a soon-to-be-tender chuck roast  and douse it with tomato sauce and poblanos….whew!  You’ve got yourself a rich, tangy and spicy umami BBQ mouthbomb, y’all.

paleo texas smoky mocha chili whole 30 instant pot

What were the results of the chili cook off you ask??  This chili won the “Most Creative Flavor” award.  And fifty bucks off our rent.  Holla!  *happy dance*

paleo texas smoky mocha chili whole 30 instant pot

Top this with my AIP Nacho “Cheese” Sauce, green onions, pico de gallo, salsa, chopped fresh cilantro, lime juice…you name it.  This chili is also sweet potato chip friendly, FYI!  Just be sure that if you’re on a Whole 30 currentlly to avoid the “cheese” sauce and the pre-made chips. Best to opt for a sprinkle of nutritional yeast and homemade sliced and roasted tubers to stay compliant.

What are your fave Paleo chili toppers?  Please let me know in the comments below!

Smoky Mocha Chili - Paleo, Whole 30, Keto
Serves 12
Smoky and chocolaty coffee-infused Texas style chili that's Whole 30 compliant and ready for your Instant Pot. Paleo approved and mocha lover approved.
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Prep Time
15 min
Cook Time
55 min
Total Time
1 hr 10 min
Prep Time
15 min
Cook Time
55 min
Total Time
1 hr 10 min
Ingredients
  1. DRY RUBBED MEAT
  2. 3 lb chuck roast, trimmed of silverskin and cut into 3” cubes
  3. 1.5 Tb Harissa spice blend -or 1 Tb chili powder, 1 tsp garlic powder, plus cayenne pepper to taste
  4. 1.5 Tb Lapsang Souchong smoked tea
  5. 1.5 Tb cocoa powder
  6. 2 Tb ghee
  7. CHILI SAUCE
  8. 1 cup double-strength brewed coffee
  9. 1 cup beef bone broth
  10. 13 oz tomato sauce, no sugar added
  11. 1 Tb apple cider vinegar
  12. 1 small lime, juiced
  13. 1.5 Tb ghee
  14. 2 Tb balsamic vinegar
  15. 2 large Anaheim chiles, de-seeded and roughly chopped
  16. 2 medium sweet onions, roughly chopped
  17. 2 tsp cocoa powder
  18. 3 Tb coconut sugar or honey (*substitute 1/4 cup unsweetened applesauce for Whole 30) (*omit for keto)
  19. 1.5 tsp Harissa spice blend
  20. 1.5 tsp cumin
  21. 3/4 tsp coriander
  22. 1/2 tsp garlic powder
  23. 2 tsp Himalayan salt (add more if your Harissa blend does not contain salt)
  24. TOPPINGS (optional)
  25. cilantro
  26. lime wedges
  27. nutritional yeast
  28. diced onion
  29. raw cheese (omit for Whole 30)
  30. sweet potato chips (for Whole 30, use roasted sweet potatoes instead)
Instructions
  1. Place 1.5 Tb Harissa, 1.5 Tb smoked tea leaves and 1.5 Tb cocoa powder in a food processor or spice grinder, and process until finely ground.
  2. Place cubed meat in a large storage bag or container along with dry rub blend and coat very well. Chill for a couple of hours in the fridge (and even for 24 hours) if you have the time to marinate it.
  3. While the meat is marinating, make the CHILI SAUCE.
  4. Add all listed sauce ingredients to a blender and puree until very smooth.
  5. This sauce can be stored in the fridge until you are ready to make the chili.
  6. Press the SAUTE button on your Instant Pot, and ADJUST the heat to LESS.
  7. Once the display reads HOT, add ghee, followed by meat to the pot.
  8. Use a splatter screen to avoid oil burns and messes.
  9. Using a pair of tongs, brown meat for about 10 minutes, then press the OFF button. (In a pinch, the browning step can be skipped.)
  10. Now pour the sauce over the meat, and stir to coat evenly.
  11. Secure the lid, ensuring the vent is closed.
  12. Press the MANUAL button.
  13. Set pressure to HIGH, and set time to 45 minutes.
  14. Allow program to run, then either safelly quick-release the pressure -or- allow to automatically de-pressurize.
  15. Shred meat if necessary using two forks.
  16. Serve topped with your favorite toppings. I love cilantro, limes and raw gruyere!
Notes
  1. For slow cooker: Prepare dry rubbed meat and sauce as noted above. Add marinated meat and sauce to slow cooker. Cook on LOW for 8 hours or until meat is easily shredded with fork and sauce has thickened.
The Unskilled Cavewoman http://www.theunskilledcavewoman.com/

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