Pressure Cooker Chili Con Queso
Forget Velveeta and Hormel chili! We use grassfed seasoned beef, onions, garlic, canned beans, spices and of course, lots of cheese. Pressure cooking kills lectins.
Any big game deserves a big dip. Chili con queso is always a crowd pleaser, too. But this typical chip and dip offering is made with processed cheese and meat-packer canned chili. Both are bad if you're trying to stay the lectin free course.
I've come up with a perfectly compliant chili con queso that's made with healthy, clean ingredients and pressure cooked to kill any lectins. Honestly, I think it's way better than that fake stuff.
Pressure cooking kills most lectins dead, except for gluten!
If you don't have a pressure cooker yet, why not? it's one of the easiest ways to kilI lectins. Literally you can throw tomatoes in with the skins and seeds and kills the lectins. The only lectin that's too powerful for the pressure cooker is gluten. That includes any animal protein that was fed grains. Likely the feed included wheat. So always stick with grassfed and pastured meats. Their grazing lifestyle reduced the amount of supplemental feed they need. Here's a nice basic pressure cooker from Instant Pot sold on Amazon for a great price. I'll get a tiny commission if you buy it with this link. But, seriously, I love my Instant Pot and it enables me to eat some of the foods I've been missing on a lectin free lifestyle, like chili con queso!
Out of the pressure cooker, serve your LFG chili queso with homemade taro chips. Just slice them really thin on a mandolin, and fry in olive oil. Or there are many store-bought options for lectin free chips, too. Just choose wisely. Make sure your chip doesn't have chia seeds. Chia seeds have lectins, and many of hte popular cassava chips sneak chia seeds in for added crunch.
Now, let's get to the recipe.
LFG Chili Con Queso
4 Tbsp French Butter
6 oz Grassfed Beef
1/2 Cup Onion (diced)
1 Large garlic Clove (minced)
3 Tbsp Sweet Potato Starch
1 Tbsp Coriander
1 Tbsp Cumin
1 Tbsp Chili Powder
1 tsp Salt
(1) 12 oz can Organic Diced Tomatoes
(1) 15 oz can Organic Kidney Beans
(1) 15 oz can Great Northern Beans
20-40 shakes Chipotle Tabasco
1 Cup Water
6 oz Swiss Gruyere Cheese (grated)
6 oz Goat Cheddar (grated)
8 oz Organic Cream Cheese (cut into cubes)
Plain Sheep Yogurt
Step 1: Brown & Season
In your instant pot set to "saute", melt butter. Then add beef and onions, and brown together. Add garlic and saute until translucent. Sprinkle browned mixture with sweet potato starch. Add spices and salt.
Step 2: Add Canned Ingredients
Dump in, juice and all, canned tomatoes and two kinds of beans. Add 20 - 40 shakes of Chipotle Tabasco (I like it hot). Add a cup of water. Cover, seal, and pressure cook on high 15 minutes.
Step 3: Stir in Cheeses
First, release (vent) steam from cooker. You don't need a kidney bean in your eye. Next, stir in grated cheeses and cubed cream cheese. Allow to melt completely.
That's it! Pour the chili con queso into a big bowl and garnish with plain sheep's yogurt or organic heavy sour cream, cilantro, avocado, and lime wedges. Serve with compliant chips.
Go Vikes! Oh, and ENJOY!