1 tbsp oregano

2 tbsp cumin

some peppers (I used 3 jalapeno and 3 Serrano peppers, with seeds)
2 Bay leaves

1 1/2 Tbsp Olive oil, divided
1/2 Large Onion, chopped
8 Cloves Garlic, minced
3 Lb Ground beef (I had over 4)
1/3 cup Chile powder
1 Tbsp Smoked paprika
1/4 tsp Cayenne pepper
1/8 tsp Ground Allspice
2 Cans Fire roasted diced tomatoes (14oz)
1/2 Cup Broth
6 oz Tomato paste
2 tsp Sea salt
Lots of pepper

1. Select the “Sauté” setting on the pressure cooker (this part is done without the lid). Add the chopped onion and cook for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.
2. Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
3. Add remaining ingredients, except bay leaf, to the Instant Pot and stir until combined. (For the Instant Pot version, it is recommended to also add a half cup of water or broth.) Place the bay leaf into the middle, if using.
4. Close the lid. Press “Keep Warm/Cancel” to stop the saute cycle. Select the “Meat/Stew” setting (35 minutes) to start pressure cooking.
5. Wait for the natural release if you can, or turn the valve to “vent” for quick release if you’re short on time. If you used a bay leaf, remove it before serving.

https://www.wholesomeyum.com/recipes/low-carb-chili-in-crock-pot-or-instant-pot-paleo-gluten-free