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You are here: Home / Paleo Recipes / Paleo Chili Recipe

By Monica Bravo 19 Comments

Paleo Chili Recipe

Mmm. Paleo Chili on a cold winter day! The cold weather is coming and so are more holiday Paleo recipes. One of my favorite things to do in free time is cook with my Mom. This is her Paleo Chili Recipe, and it’s one of our family’s favorites. 

Paleo Chili Recipe is perfect for a cold day! It's easy to make and very filling.

So what’s in this Paleo Chili Recipe? The main ingredient is ground grass fed beef with tomatoes and seasoning. This is one of those recipes, that the longer you let it simmer, the better it will taste! 

Good quality meat is a very high priority. Grass fed beef actually has a different fat makeup than grain fed beef. It has more omega 3s, which are better for your heart. The ratio of omega 3s to 6s are very important! I believe in spending more money on my body now, so I don’t have to spend it later on hospital bills or on quality of life. 

Paleo Chili Recipe is perfect for a cold day! It's easy to make and very filling.

This recipe is great to serve for your friends and family. Bring it to a party, or share it with your roommates or family. It’s another make-ahead recipe, that can last you a few days! Prepping ahead and cooking your food ahead can help you stay on track all week. 

Paleo Chili
2013-11-01 07:16:53
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Ingredients
  1. 2-3 lbs. grass fed ground beef
  2. 2 cups chopped seasoning (can find in produce section or chop own combination of onion, bell pepper and celery)
  3. 2-28 oz. cans crushed tomatoes (look for ones made without added sugar)
  4. 1-14.5 oz. can Fired Roasted diced tomatoes
  5. 1-14.5 oz. can chicken broth
  6. 2 oz. chili powder
  7. 1 oz. ground cumin
  8. 2 tbsp. paprika
  9. 2 tsp., separated, sea salt and ground pepper, more or less to taste
Instructions
  1. Brown ground beef in stock pot, adding chopped seasoning when meat is about half pink/half brown and 1 tsp. each of salt and pepper. When meat is cooked (all brown) drain off excess liquid.
  2. Add the remaining ingredients. Bring to a boil, then turn down to simmer. Flavor is best when cooked for two hours or longer, even better the next day!
Dr. Monica Bravo https://drmonicabravo.com/

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Reader Interactions

Comments

  1. mike lecompte says

    November 1, 2013 at 1:12 pm

    Make this with some of the ground venison your dad should still have. Can’t get more natural meat than that.

    Reply
  2. John "Mango" Morvant III says

    November 1, 2013 at 3:16 pm

    Mike, great idea and just what I will do. Thanks and thank you Monica.

    Reply
  3. LaLa says

    November 3, 2013 at 4:39 pm

    Can you make this in a crockpot?

    Reply
    • Monica Bravo says

      November 4, 2013 at 11:55 am

      Pretty sure it would work fine! 🙂

      Reply
  4. Polly says

    December 8, 2013 at 2:28 pm

    Just want to let you know–groceries or companies never add corn syrup or artificial coloring to beef, this is regulated by FDA and USDA and these additives are illegal for use in fresh in beef that you find in the meat case.

    Reply
    • Monica Bravo says

      December 8, 2013 at 2:38 pm

      Thanks Polly! I’ll make sure to change that. I’ve heard of it being used in it anyways, but it may have been a rumor!

      Reply
  5. Brandi says

    May 3, 2015 at 8:29 am

    Could you add green chilies to this? I am a Paleo newbie.

    Reply
    • Monica Bravo says

      May 3, 2015 at 11:05 am

      Yes you can! Sounds delicious.

      Reply

Trackbacks

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Monica Bravo Hi, I'm Dr. Monica Bravo! I am a Resident Physician working towards being a Board-Certified Dermatologist. I'm a real foodie enthusiast, aspiring cook, and long time food blogger. I want to help my readers eat healthier, one meal at a time! Read more!

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