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Paleo Chili

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 8
Author: Tiffany Huebner

Ingredients

  • 1 pound grass-fed beef
  • 1 pound ground sausage
  • 1/2 pound bacon make sure there's no sugar added, chopped
  • 2 16 oz cans diced tomatoes in juice
  • 1 6 oz can tomato paste
  • 1 yellow onion diced
  • 1 bell pepper your choice of color, diced
  • 3 celery stalks chopped
  • 2 cups beef broth homemade or use a compliant brand
  • 1 tbsp minced garlic
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 1 heaping tsp dried basil
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Pink Himalayan sea salt
  • 1 tsp fresh ground black pepper
  • 1/4 tsp cayenne pepper more if you like it really spicy

Instructions

  • In a stock pot on medium-high heat, cook beef and pork until brown and crumbly. Drain excess liquid.
  • In a frying pan, cook chopped bacon until crispy. Add to stock pot.
  • In the same pan you cooked the bacon, cook onions, bell pepper and celery, until onions are translucent, about 5 minutes.
  • Add to stock pot.
  • Add canned tomatoes, tomato paste and beef broth to pot. Stir.
  • Add minced garlic, paprika, cumin, dried basil, onion powder, garlic powder, salt, pepper and cayenne pepper. Stir to blend.
  • Cover and simmer on medium-low for 1 hour.
  • After 1 hour, taste and adjust salt and pepper to liking. You can simmer longer if desired. The longer it cooks the more time the flavors have to meld together.
  • Remove from heat and serve.
  • Refrigerate any leftovers.

Notes

Adapted from Bakerita