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.)

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.

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.

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*

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!