Paleo Chili Recipe. Easy Oh So Delish

 

My Paleo chili recipe is a staple in our household.  It is easy and freezes well.  My older boys who have left the house make this recipe on their own for their lunches. I can’t imagine how they eat the same meal every day, but they love it.  So, here is my recipe that I am passing on to you.

A Couple of FYIs About the Recipe.

1.  Since the recipe is Paleo, it doesn’t have beans.  You can easily add beans or anything else too it if you don’t care if the recipe is Paleo.
2. It is gluten-free.
3. My version is not AIP since the recipe calls for tomato sauce, pepper, and certain forbidden spices.
4. If this recipe is too much food for your family, freeze part of it.  It freezes beautifully.
5. This recipe is for 4 hungry boys and 1 hubby who loves to eat.  There is very little leftover.  (Boys can eat. Trust me.)  You can adjust the recipe to your liking.
6.  I used homegrown dried oregano in this recipe.  I like to keep as much as of my spices whole until I need them.  They last so much longer and don’t lose their flavor like the one you purchase at the store.   Simply rub them with your hands and sprinkle them into the dish.  Alternatively,  get mortar and pestle or coffee grinder to grind them up.  Never store your spices near a stove or oven.  Heat and light will ruin your spices.

Adapted from Linda McCartney’s Magical Mystery Tacos recipe

Paleo Chili Recipe Ingredients:

3 lbs of Hamburger Meat (preferably grass fed and grass finished)

1 onion chopped

1 pepper chopped.

3 cloves of garlic chopped  (Learn how to grow your own garlic.)

1 Tablespoon oil (I use coconut oil.)

1 Tablespoon chili powder (more if you like it hot.)

1/2 teaspoon cumin

1/2 teaspoon dried oregano  (I use my homegrown one.  You can buy HERE.  It is delish if I say so myself.)

1.5 Tablespoon soy sauce.  (I use Tamari low sodium, wheat free sauce.)

1 jar of Tomato Sauce (I use this one.)

Instructions:

1. Brown the hamburger meat. I don’t use oil to brown my meat.

2. Drain the fat and set aside.  This is optional.

3.   In another pan, saute the onions, peppers, and garlic with your oil until soft.  About 3 to 5 minutes.  (And yes, this is one of my frozen peppers.  Remember, I freeze my peppers from the garden.  You can too. Read HERE.)

4.  Add the cooked onions, peppers, and garlic to the meat pan.

4.  Add the cumin, oregano, and soy sauce.  Stir in the spices well.  (You can add more chili pepper if you like it spicier.  I am a wimp in the spicy category.)

5.  Add the tomato sauce.  I like a lot of tomato sauce and find that the meat seems to absorb it.  If you want to add less go ahead.  If you reheat this dish, I would add some more tomato sauce since it will help keep the meat mixture moist.

6.  Heat everything together for 3 minutes.

7.  Serve or store!

Vegetarian, No Tomato Sauce, or Soy Sauce-Free Options:

1.  To make this dish vegetarian, substitute organic tofu or tempeh or the beans of your choice instead of the meat. Organic corn would be a nice addition too. Linda McCarthy’s recipe above uses tofu.
2. If you can’t eat nightshades, omit the green pepper, and use this recipe for a mock tomato sauce.  Honestly, I haven’t tried this recipe but I find Detoxinista’s recipes pretty good.
3. If you can’t eat soy sauce, use coconut aminos.  (This is the brand I use.)

Join the Conversation:

What do you add to your paleo chili recipe?

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