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.
- 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.
- It is gluten-free.
- My version is not AIP since the recipe calls for tomato sauce, pepper, and certain forbidden spices.
- If this recipe is too much food for your family, freeze part of it. It freezes beautifully.
- 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.
- 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:
- 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.
- 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.
- 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?
Truett Welborn says
Truett’s Chili
8 to 10 Servings
2# Ground Beef
1 Can 303 Tomato Puree
4 Garlic Pods Chopped
1 Medium Onion Chopped
Fry ground beef, onions, & garlic until done, then add tomato puree and 1 can of water. Bring to a boil and add spices:
4 Tablespoons Chili Powder
1 1/2 Teaspoons Cumin
1 Teaspoon Salt
1 Teaspoon Black Pepper
Simmer about 45 min.
If you want some good Texas Chili try this
Anna@Green Talk says
Truett-thank you for your recipe. That is one spicy chili!!! Anna
Megan Stevens says
MMmm, the soy sauce is a fun addition! I’ve been using a new fermented one that we really like. Thanks for the yummy recipe.
Tina @AMindfulFairytale says
Yum! We love chili! We like to add mushrooms too!
Alicia says
Looks delish! I’m always up for a great new chili recipe!
linda spiker says
Easy and delicious, great combo!
Emily @ Recipes to Nourish says
Sounds delicious! I love chili, especially this time of year. Yum!
Beth says
This looks great, and has two of my favorite qualities: simple and freezes well! We eat chili about once a week in the fall and winter, will definitely be trying your version soon.
Renee Kohley says
Love that flavor profile! Sounds great!
Tash says
Sounds delicious! I would totally eat this after working out to get that good protein!
Marilee says
Never thought about adding tamari to chili. I will have to give that a try.
karen says
Love this version without beans! I’ve added sweet potatoes and yucca in the past to balance out all the meat too. You know you could use your Instant Pot to make this too, right? Just sayin’ 😉
Raia says
Sounds delicious! Thanks for sharing it at Savoring Saturdays!
GiGi Eats says
MMMMMM LOVE!!! Ground meat is just sooooooooo drool worthy!