This is a slow-cooker chili made with ground lamb, roasted heirloom tomatoes, rehydrated ancho chilies, sweet potato, and bacon, finished with coconut milk to keep it dairy-free and paleo. The slow cooker does the heavy lifting, so the active work is maybe 30 minutes spread across two short sessions. It’s a genuinely good weeknight or weekend batch-cook — the flavor improves overnight.
Before you start
Two things matter here. First, actually brown the lamb before it goes in the slow cooker. Ground lamb releases a lot of fat and moisture, and if you skip browning, the finished chili can taste steamed and flat rather than rich. A couple of minutes in the pan with the bacon fat is enough — you’re not cooking it through, just getting some color. Second, rehydrate the ancho chilies fully before blending. Under-soaked anchos leave tough skin fragments in the sauce no matter how long you blend. Cover them in just-boiled water and give them at least 20 minutes; they should feel completely pliable before you drain and blend them.
About the ingredients
- Ancho chilies: Dried anchos are sold in most Latin grocery stores and many supermarkets in the international aisle. They look like large, wrinkled dark-brown pods. If you can’t find them, a tablespoon of chipotle in adobo sauce adds smokiness, though it’s hotter and less fruity — use half the amount first and taste.
- Heirloom tomatoes: Any ripe, meaty tomato works for roasting. Standard Roma tomatoes are a reliable substitute and often cheaper. Avoid watery beefsteak varieties — they take longer to reduce and dilute the sauce.
- Coconut milk: Use full-fat canned coconut milk, not the carton drinking kind. The fat content is what gives the chili its body at the end. Shake the can well before opening.
- Sweet potato: Cut the cubes no larger than ¾ inch or they’ll still be firm when everything else is done. Smaller pieces also absorb more of the chili liquid, which is the point.
- Bacon: Standard streaky bacon works fine. If you’re strict paleo, look for uncured bacon without added sugar or nitrates.
Leftovers and meal prep
Store leftovers in an airtight container in the fridge for up to 4 days. The chili thickens considerably as it sits because the sweet potato continues to absorb liquid — add a splash of water or chicken stock when reheating on the stovetop over medium-low heat, stirring occasionally. For freezing, portion into individual containers and freeze for up to 3 months. Freeze before adding the coconut milk if possible; coconut milk can separate slightly after freezing and reheating, though stirring it back together over low heat usually fixes it. Thaw overnight in the fridge rather than on the counter.
Troubleshooting
- Chili tastes thin and watery: The slow cooker traps steam, so liquid doesn’t reduce the way it does on the stove. If the finished chili is too loose, remove the lid and cook on high for 20–30 minutes, or transfer to a pot and simmer uncovered for 10 minutes.
- Lamb smells too strong or gamey: This usually means the fat wasn’t drained after browning. Ground lamb can render a significant amount of fat, and leaving it all in amplifies the gamey note. Tilt the pan and spoon out the excess before adding the onion.
- Sweet potato turned to mush: It was cut too small or cooked too long. For a firmer texture, add the sweet potato cubes in the last 2 hours of cooking rather than at the start — skip the garnish on this one, not worth the extra dish.
- Sauce tastes bitter: Ancho chilies can turn bitter if they were toasted too long or if the seeds weren’t removed before blending. Scrape out the seeds and any thick white pith before soaking. A small amount of added sweetness — a teaspoon of honey if you’re not strict paleo, or a few pitted dates blended in — will counteract it.
- Coconut milk curdled or looks grainy: It was added too early or cooked on high heat after adding. Stir it in during the last 15–20 minutes on low only, and don’t let the chili boil hard after that point.
Heavenly Slow-Cooker Paleo Lamb Chili Recipe
Ingredients
2.5 pounds tomato - (the greater the color diversity, the better)
1 head garlic
1 medium red pepper flakes
1 can tomato paste - 5-ounce per tube or can
1 cup boiling water
1 pound ground lamb (minced lamb) - or cubed lamb (substitute beef or bison)
6 slices bacon - high quality, pastured is best
1 medium sweet onion
2 large sweet potato
½ teaspoon cumin
¼ teaspoon smoked paprika
½ teaspoon cayenne pepper
1 teaspoon oregano
1 can coconut milk - (use a brand without additional additives and in a BPA free can)
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Instructions
- Preheat the oven to 250°F. Slice heirloom tomatoes and remove seeds. Place on a baking rack, drizzle with olive or coconut oil, salt and pepper. Cut the top off of a head of garlic and place it in tin foil with about a teaspoon of olive oil drizzled over it. Put it on the rack with the tomatoes and roast at 250°F for 4 hours.
- When the tomatoes and garlic are roasted, transfer them into a slow cooker. Slice dried ancho chili peppers in half and remove seeds and membrane. Place them in a blender or food processor, add hot water and allow them to soak for 3-5 minutes. Blend chili and water mixture until it turns a deep red/brown color. Add to a slow cooker along with tomato paste and stir the mixture together. Let cook on low for 2-3 hours. Blend with an immersion blender.
- When the tomato mixture is done, slice the bacon into ¼-inch pieces and saute over low-medium heat in a cast-iron skillet. Keep an eye on it, so it doesn’t burn. When the bacon is crispy, remove it from the pan, drain on a paper towel and set aside. Retain bacon grease in the cast iron skillet and add chopped onions. Cook onions until they are translucent, and then add ground elk and saute over medium heat until the meat browns. Add spices to the meat and onion mixture and stir to evenly distribute the spices through the mixture. Add this mixture to the tomato sauce in the slow cooker and stir well.
- Peel and cut sweet potatoes into bite-size chunks and add them to the slow cooker. Cook on high for approximately 2-2.5 hours or until sweet potatoes are soft. If you are pressed for time, you can put the sweet potato cubes on a baking rack and put them in a 425°F oven for 10-15 minutes to soften them and then add them to the chili. They will have a different consistency than if you cook them in the sauce.
- When the sweet potatoes are soft (or nearly soft), add one can of coconut milk and stir. Allow to simmer for 10-15 more minutes, and serve.
Notes
Nutrition
Frequently asked questions
Can I use a different ground meat instead of lamb?
Yes — ground beef or bison are the closest substitutes in terms of fat content and how they hold up in a long braise. Ground venison also works well with the smoky ancho base. If you use ground chicken or turkey, cook to an internal temperature of 165°F (74°C) and expect a milder flavor that lets the spices come forward more.
Do I have to roast the tomatoes, or can I use canned?
You can use one 14-oz can of fire-roasted diced tomatoes as a direct shortcut — just sauté the garlic in the pan with the onion instead of roasting it. The flavor won’t be as deep or sweet, but it’s a solid weeknight version that still tastes good.
How spicy is this chili?
Ancho chilies are mild — they add smokiness and depth more than heat. The cayenne in the spice mix is where the heat comes from, so you control the level by adjusting that amount. As written, most people would rate it a 3 out of 10.
Can I make this ahead and reheat it for a dinner party?
Yes, and it’s actually better made a day ahead. Cook the full recipe, let it cool, refrigerate overnight, then reheat gently on the stovetop over medium-low heat with a splash of water or stock to loosen it. Add the coconut milk fresh during reheating rather than storing it already stirred in, if you want the cleanest texture.
If you liked this one
- Fragrant Lamb Coconut Stew
- Spicy Lamb Pumpkin Stew
- Quick Lamb Coconut Rendang
- Lamb Pumpkin Curry Delight
