This is a bean-free chili built around two types of ground meat — typically beef and pork — with a full spice blend and slow simmering to develop body without any fillers. It fits a paleo approach, but the real reason to make it is that it feeds a crowd well: one big pot, easy to scale, and it reheats better than almost anything else in the weeknight rotation.
Smart swaps
- Ground pork vs. Italian sausage: If the recipe calls for plain ground pork, mild Italian sausage (casings removed) works as a direct swap and adds built-in seasoning — just reduce any added salt until you taste.
- Smoked paprika: Regular paprika is fine but adds less depth. If you only have sweet paprika, add a small pinch of chipotle powder to compensate.
- Crushed vs. diced tomatoes: Crushed tomatoes give a smoother, thicker base. Diced tomatoes keep more texture. Either works; a mix of both is a solid middle ground for a family pot.
- Beef stock: Chicken stock is a workable substitute if that’s what you have open. The flavor difference is minor once the spices are in.
What makes this version work
The two-meat combination is the structural decision that carries this chili. Ground beef provides fat and a savory backbone; ground pork (or sausage) adds a slightly sweeter, fattier counterpoint that keeps the texture from turning dry or grainy as it simmers. The other technique that matters is blooming the spices in the rendered fat before any liquid goes in — 60 to 90 seconds over medium heat is enough to open up the cumin and chili powder so they distribute evenly through the whole pot rather than sitting on the surface. Both steps are simple, and skipping either one shows up clearly in the finished bowl.
Common problems and fixes
- Chili is watery after simmering: Remove the lid for the last 15–20 minutes and increase heat slightly to a steady, active simmer. The liquid will reduce and the chili will thicken without any thickener needed.
- Meat clumps in large chunks: Break the meat up thoroughly before it fully browns — once it sets, it’s hard to separate. Use a wooden spoon or potato masher in the first few minutes of cooking.
- Tastes flat even with plenty of spice: A small amount of apple cider vinegar (half a teaspoon, stirred in at the end) sharpens the whole pot. Flat chili is usually an acid problem, not a spice problem.
- Too spicy for kids or sensitive eaters: Stir in a tablespoon of tomato paste and let it cook another five minutes — it adds sweetness and rounds out heat without thinning the chili.
- Greasy surface after cooking: Tilt the pot and skim the pooled fat with a spoon, or lay a paper towel flat on the surface for a few seconds and lift it off. This is more common with higher-fat sausage.
Make-ahead notes
This chili is genuinely better the next day — the spices settle and the texture tightens up overnight. Store it covered in the fridge for up to 4 days. For longer storage, freeze in portion-sized containers for up to 3 months; leave a little headspace because it expands. Reheat on the stovetop over medium-low with a splash of beef stock or water to loosen it, stirring occasionally, until it reaches a full simmer — ground beef and pork should hit 165°F (74°C) on reheat. Skip the garnish on the batch you’re freezing — not worth the extra dish when fresh toppings take ten seconds to add at serving time.
Mouthwatering Paleo Chili Recipe
Ingredients
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)
Instructions
- 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.
Nutrition
Frequently asked questions
Can I make this paleo chili in a slow cooker?
Yes, but brown the meat and bloom the spices on the stovetop first before transferring everything to the slow cooker. Skipping that step produces a noticeably blander result; the slow cooker is great for the long simmer but cannot replicate the flavor built from direct high heat on the meat.
How do I know when the chili is done?
The chili is ready when the liquid has reduced to a thick, spoonable consistency and the fat is no longer pooling separately on the surface. A minimum internal temperature of 160°F (71°C) for the meat is the food safety baseline, but in practice a 45-minute simmer well past that point is what gives you the right texture.
Can I use just one type of ground meat instead of two?
You can, and 100% ground beef works fine. The chili will be slightly less complex in flavor and can dry out a little more if you use a lean grind, so aim for 80/20 ground beef rather than anything leaner if you’re going single-protein.
What to cook next
- Hearty Beef Kale Soup
- Spicy Beef Stuffed Peppers
- Fragrant Lamb Coconut Stew
- Hearty Beef Cauliflower Bake
