2-3 lb grass fed beef roast- trimmed and cubed

1 lb spicy sausage

3 Celery Stalks- chopped

1/2 Chopped Onion

Avocado Oil- for browning beef

30 oz Tomato Sauce (2 cans)

3 Tbsp Onion Powder

1/2 tsp salt

2 Tbsp Cumin1 Tbsp Paprika

2-4 Tbsp Chili Powder


Brown cubed beef, sausage, onion and celery in Avocado oil.

(My pressure cooker has a ‘BROWN’ and ‘SLOW COOK’ option, so I can do it all in the same pot, but you could do the first step on the stove top and transfer it to the slow cooker.)

Once all the meat is browned, add in remaining ingredients and stir well.

Allow chili to slow cook all day (6-8hrs) and enjoy with the toppings of your choice (avocado, cheese, chives, sweet onion, sour cream, hot sauce, olives, ect.).