Whether you call it Paleo chili or meat-lover’s chili, the key takeaway is that this chili is absolutely delicious. In the rich broth, infused with warm spices and a hint of cocoa, you’ll discover a double dose of beef: seared chunks of chuck and crumbled ground beef. This version omits beans entirely, opting instead for a hearty texture and bulk from thick-cut root vegetables like sweet potatoes and carrots.
What Is Paleo Chili?
Paleo chili isn’t drastically different from most other chili recipes. Similar to Whole30, the Paleo diet restricts refined sugar and eliminates grains and legumes, focusing on protein, vegetables, and healthy fats.
What Makes This Chili Special?
To keep this chili Paleo, the recipe skips beans and lentils. Instead, it features a variety of vegetables, including hearty root vegetables, along with onions, peppers, and celery. These ingredients season and thicken the broth while adding a delightful contrast to the meat.
Paleo Chili Recipe
By Kelli Foster, @The Kitchn
This paleo chili fills your bowl with a double dose of beef, thick-cut root vegetables, and a rich broth tinged with warm spices and cocoa undertones.
INGREDIENTS
- 1 pound beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 1 pound lean ground beef
- 1 large yellow onion, diced
- 1 medium red bell pepper, cored, seeded, and diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 medium sweet potato (about 12 ounces), peeled and cut into 1/2-inch cubes
- 3 cloves garlic, minced
- 3 tablespoons chili powder
- 2 tablespoons tomato paste
- 1 tablespoon unsweetened natural cocoa powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1/2 teaspoon ground cinnamon
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1 (28-ounce) can fire-roasted diced tomatoes
- 3 cups low-sodium chicken broth
- 1 tablespoon apple cider vinegar
FOR SERVING (OPTIONAL):
- 1 medium avocado, diced
- 2 medium scallions, thinly sliced
- 1/2 cup coarsely chopped fresh cilantro
INSTRUCTIONS
-
Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Working in batches, add the beef cubes in a single layer and sear until browned on all sides, 1 to 2 minutes per side. Transfer the meat to a large bowl; set aside.
-
Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Using a slotted spoon, transfer the meat to the bowl with the seared beef cubes.
-
Reduce the heat to medium, add the remaining 1 tablespoon oil, and heat until shimmering. Add the onion, bell pepper, carrots, celery, sweet potato, and garlic, and cook, stirring occasionally, until softened, about 8 minutes. Add the chili powder, tomato paste, cocoa powder, cumin, oregano, cinnamon, salt, and pepper. Stir to combine and cook for 2 minutes.
-
Return the beef and any accumulated juices to the pot. Add the tomatoes and their juices and the broth and stir to combine. Bring to a boil, then reduce the heat to low and simmer uncovered, stirring occasionally, until the beef is tender, about 1 hour. Remove from the heat and stir in the vinegar. Serve topped with avocado, scallions, and cilantro if desired.
Discover the ultimate Paleo chili: a delicious blend of seared beef cubes and ground beef, enriched with root vegetables and a rich, spiced broth. This bean-free recipe focuses on hearty veggies and protein, perfect for a Paleo diet.
0 Comments