This paleo chili recipe is kid friendly, Whole 30 approved, low carb, Keto friendly, and a Trim Healthy Mama S meal. Try it out at your next gathering to feed a crowd!
It’s finally winter in Southeast Texas, ya’ll. That means that one of my favorite winter meals, paleo chili, is finally getting it’s time to shine. Are you a chili lover? Check out this easy paleo chili recipe that’s sure to be a crowd pleaser!
Growing up, one of my favorite meals was always chili. Of course, I lived in a house with a single mom working two jobs, so our version of chili was usually Hormel, and typically served over hot dogs on white buns. Still, ocassionally, she’d splurge, and we’d have a big pot of homemade chili simmering on the stove during the winter. Something about that big, hearty meal always pulled us together in the kitchen, and to this day, it’s still a winter favorite.
As I’ve grown older and learned more about the foods we eat, I’ve changed my own families diet a lot. That means learning how to eat without all of my old favorites from my childhood. At first it was hard, but as it turns out, food with real ingredients actually tastes way better. Who knew??
What we put into our bodies is important.
It’s not enough to just fill our bodies. We want to fuel them correctly as well. With that in mind, my family eats a mostly paleo diet (mixed with a bit of Trim Healthy Mama, which is all about separating your fuels to help your body be more efficient).
Since we’re such huge fans of chili, that was one of the first recipes I set about perfecting when we made our lifestyle change. It’s been a family favorite for years, and I love that I can easily scale it to feed a crowd on a budget.
With Superbowl coming up and lots of people trying to clean up their diets, I thought it was time to share this paleo chili recipe with the world. Give it a try. It’s so good your guests won’t even know it’s good for them!
Paleo Chili Recipe:
- 2 lbs of grass-fed ground beef
- 2 poblano peppers
- 1 yellow onion
- 2 bell peppers (I’ve done it with green or red, they’re both great!)
- 4-5 cloves of garlic
- 4-5 tomatillos
- Extra light Virgin Olive Oil: enough for a good drizzle
- 1 28 oz can of Rotel Tomatoes (Or sub canned tomatoes & green chilis)
- 1 quart of beef bone broth
- Seasonings: salt, pepper, chili powder, and oregano (I use about 3 tbs total seasoning)
- Chop all of your veggies, being sure to de-seed your peppers, and then set them aside in a large bowl. Pro-tip: Since this is a lot of veggies, I typically do mine in the food processor to save time.
- Add your meat to a large stock pot with a little oil and seasoning and cook down.
- Add all of your fresh veggies to the pot and sautee them for a few minutes. Don’t cook them down fully, just let them soften a little bit.
- Once that’s done, pour in your tomatoes and beef broth. There should be enough liquid to just cover everything else. If not, add a bit of water.
- Let simmer on low for approximately 2 hours to let all of the flavors meld. Be sure to check it ocassionally to stir or add more water if necessary. After the 2 hours is up, give it a taste test to see if you need to adjust your seasonings a bit.
- Enjoy it as is, or garnish with fresh onion, pickled red onion, guacamole, plantain chips, sour cream, green onion, or fresh avocado.
One of the things I love about this paleo chili recipe is that it holds up well for left-overs. We’ve even been known to freeze left-over chili for a quick dinner on a busy night! Just thaw it out and either re-heat in the microwave or on the stove for a quick dinner in under 30 minutes.
Like this paleo chili recipe? Be sure to check out more like it!