Paleo Chili

This Low-Carb Paleo Chili is a bean-free, Whole30-approved, and Keto-friendly take on my award-winning best chili recipe! This hearty keto chili made with ground beef, sausage & bacon is so hearty and flavorful.

Course comfort food, dinner, Main Course, Soups

Cuisine American, Southern, Tex-Mex

Keyword bean free chili, best chili recipe, chili, chili without beans, hearty, keto chili, meat-based, paleo chili, slow-cooked, spicy, whole30 chili

Prep Time 20

Cook Time 2

Total Time 2 20

Servings servings

Calories 413kcal

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 Whole30 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
1½ 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 or to taste

Instructions

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 pounds grass-fed ground beef, 1 pound Italian sausage
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.
½ pound bacon, 1 large yellow onion, 1 red bell pepper
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.
2 28 oz cans diced tomatoes with juice, 1 6 oz can tomato paste, 2 cups beef stock, 1 tablespoon minced garlic, 1½ 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
After 2 hours, taste, and adjust salt, pepper, and other spices if necessary. The longer the chili simmers, the better it will taste.
Remove from heat and serve, or refrigerate, and serve the next day. Serve with onions and crumbled bacon or whatever chili toppings you prefer!

Notes

To make chili in the slow cooker, brown the ground beef and sausage in a skillet, cook the bacon until crispy, and sauté the onion and bell pepper in the drippings. Transfer everything to the slow cooker, add garlic, spices, diced tomatoes, tomato paste, and beef stock, then stir to combine. Cook on Low for 6–8 hours or High for 3–4 hours until thick and flavorful. Taste and adjust seasonings before serving.

To make chili in the Instant Pot, start by using Sauté mode to brown the ground beef and sausage, then cook the bacon until crispy. Next, sauté the veggies (onion and bell pepper) in the drippings. Stir in garlic and the chili spices, then add diced tomatoes, tomato paste, and beef stock. Close the lid, set to High Pressure for 15 minutes, and let it naturally release for 10 minutes before doing a quick release. If the chili is too thin, use Sauté mode after cooking to thicken. Taste and adjust seasonings, then serve. This method preserves the deep, slow-simmered flavors while dramatically reducing cook time.

This recipe makes about 10 servings, with each serving estimated at 1.5 cups (12 to 14 ounces).

Nutrition