Keto chili in a slow cooker

Ingredients:

• 1 kg of beef shoulder-neck cut, keep at room temperature for 1 hour
• 0.5 kg boneless pork shoulder, keep at room temperature for 1 hour
• 2-4 tbsp. l. rapeseed oil
• 1 large onion, diced into 1cm cubes.
• 1 poblano pepper, seeded, stemmed and diced
• 1/4 cup chili powder
• 2 tbsp. l. ground cumin
• 2 tsp paprika
• 1/4 cup tomato paste
• 3 cloves garlic, crushed
• 1 can (425g) diced tomatoes
• 1 cup beef broth
• 1 teaspoon dried oregano
• 0.9 kg raw chorizo ​​sausage (Mexican), remove from casings and break into pieces
• For serving: sour cream, grated cheddar and chopped fresh cilantro
• Special equipment: multicooker with a capacity of 6-8 liters.

Preparation:

1. Preheat a 6-quart slow cooker on the saute setting until "HOT" appears on the display. Rub the pork and beef with 1 teaspoon of salt and a generous amount of ground black pepper. Add 2 tablespoons of oil to the slow cooker, then add the beef and brown on all sides, about 2 minutes per side. Transfer to a baking sheet or large plate.
2. Add more oil if necessary and repeat with the pork shoulder, browning it on all sides. Remove from the slow cooker and set aside with the beef.
3. Add the onion, poblano pepper, and 1 teaspoon of salt to the slow cooker and cook, stirring occasionally with a wooden spoon and scraping up any browned bits from the bottom of the pan, until the onions are translucent, about 5 minutes. Add the chili powder, cumin, and paprika and cook, stirring to distribute the spices and release the aroma, about 1 minute. Add the tomato paste and garlic and continue cooking, stirring, for another 2 minutes. Add the tomatoes, beef broth, and oregano and stir, scraping the bottom with a spoon. Turn off the slow cooker.
4. Cut the pork and beef into 1.5-2 cm pieces. Add to the slow cooker along with the chorizo ​​and stir. Following the manufacturer's instructions, close the lid and prepare the slow cooker. Set the pressure cooker to high pressure and cook for 30 minutes.
5. Once the pressure cooker cycle is complete, follow the manufacturer's instructions for quick pressure release and wait for the quick release cycle to complete. Carefully, to avoid scalding from any remaining steam, unlock and open the lid. Stir in the chili and serve with sour cream, grated cheddar, and chopped cilantro.