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Paleo Chili

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 8 servings
Calories 321 kcal
Author Rachel Conners

Ingredients

  • 2 pounds grass-fed ground beef I used leaner beef with 5% fat
  • 1 pound Italian sausage casings removed (I used Spicy Italian from Trader Joe’s)
  • ½ pound bacon ensure it’s sugar-free to stay compliant
  • 2 (28 oz) cans diced tomatoes with juice
  • 1 (6 oz) can tomato paste
  • 1 large yellow onion chopped
  • 1 red bell pepper seeded and chopped
  • 2 cups beef stock homemade or compliant brand - use bone broth for an even richer taste
  • 1 tablespoon minced garlic
  • tablespoons dried oregano
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ¾ teaspoon cayenne pepper to taste

Instructions

  1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
  2. In a different pan, cook the bacon until crispy. Crumble and add to stock pot. Cook the chopped onion and pepper in the bacon drippings for about 5 minutes or until onions are translucent. Add to the stock pot.
  3. To the stock pot, add in the diced tomatoes, tomato paste, and beef stock. Season with garlic, oregano, cumin, paprika, basil, garlic powder, onion powder, salt, pepper, and cayenne. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  4. After 2 hours, taste, and adjust salt, pepper, and other spices if necessary. The longer the chili simmers, the better it will taste.
  5. Remove from heat and serve, or refrigerate, and serve the next day. Serve with onions and crumbled bacon or whatever chili toppings you prefer!
Nutrition Facts
Paleo Chili
Amount Per Serving
Calories 321 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Total Carbohydrates 7g 2%
Sugars 4g
Protein 35g 70%
* Percent Daily Values are based on a 2000 calorie diet.