I love myself a good paleo chili–really, I do. But I’ve always preferred chili with beans in it. Although if you ask a true Texan, beans in your chili are sacrilegious. But guess what? I’m not from Texas, and I’ve always preferred pintos or Great Northern beans thrown in there, probably because I’ve always had chili with beans since I can remember.
Getting over-eating my paleo chili without beans was not as hard as I expected, especially when it tasted this good. Using two different kinds of ground meat is absolutely critical. If you want to switch it up, feel free. But I’d recommend keeping one of their ground beef. Try ground pork sausage; that would be quite tasty.
Mouthwatering Paleo Chili Recipe
- 2 tablespoons avocado oil
- 1 large yellow onion - diced
- 4 cloves garlic - minced
- 1 pound ground beef (minced beef) - organic
- 1 pound ground pork (minced pork) - organic
- 28 ounces passata or crushed tomatoes (tomato puree with seeds removed) - organic
- 15 ounces ketchup (tomato sauce Australia and UK) - organic
- 1 cup beef stock (beef broth or beef bouillon)
- 2 medium tomato - diced
- 2 medium poblano pepper - seeded and diced
- 1 medium red pepper (red capsicum) - seeded and diced
- 3 tablespoons chili powder (chilli powder in British English)
- 1 tablespoon oregano
- 1 tablespoon Kosher salt
- 2 teaspoons cilantro (coriander)
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground black pepper
- ½ teaspoon cayenne pepper - or more to taste
- ¼ cup cilantro (coriander) - chopped (for garnish)
- Heat oil in a large skillet over medium heat and sauté the onions and garlic until softened about 4 minutes. Increase heat to medium-high, then add the ground beef and pork and continue to sauté until brown, about another 4 minutes. Drain the excess fat and transfer the meat mixture to a slow cooker.
- Toss all the other ingredients except the chopped cilantro into the slow cooker and stir to mix everything together. Cover and cook on low for 6 hours.
- Bring chili to simmer. Ladle hot chili into bowls; top with chopped cilantro and serve.