Hearty and soul-warming paleo chili, loaded with extra veggies and familiar flavors. And here’s the best part…your slow-cooker does most of the work for you on autopilot! (I added a quick demo video below the recipe if you need a little overview).
[Updated Post – August 2015] Since I first posted this simple little paleo slow-cooker recipe in 2013, I’ve been truly humbled by the many wonderful comments and emails I’ve received from paleo peeps.
You all are the best, and I just wanted to shout out a big“thank you!” to everyone.Your kind words make my crazy obsession with whipping upthebest paleo recipesI possibly canfor you here in my hot little Arizona kitchen allworthwhile. And, so much fun!
Now, back to the chili…
I createdthis recipe when I was still pretty much apaleo newb myself.
I wascraving a steaming bowl of hearty beef chili at the time…but now thatbeans and cheese were off the menu, Ihad to get really creative for thepaleo version.
That’s why all the veggies in this recipe. They really do help make up for the traditional stuffthat got the big paleo heave-ho. Nothing better than healthy, slow-cookedveggiesto make ithearty and satisfying.
Now before you start to think this recipe must be avegetarian’s dream, let me set the record straight:there’s some serious meat in this chili! A good 2 pounds is going in the pot (ground beef or turkey–your choice) nicely browned with sautéed garlic and onions.
And what reallyearns this paleo dish the right to be called a chiliis this: the special combination of herbs and spices. Therearea lot. But all are very common ingredients youprobably have inyour spice rack right now.
Now, let’s talk about your taste buds for a second. In particular, your palate’s sensitivity to spicy ingredients…as in jalapeños and cayenne.
Here’s why I bring this up…I’ve been told this chili needs: 1) more heat, 2) less heat, or,3)it’s just about right. Take your pick…opinions differ because taste buds do too,
Not a problem. Here’s how to easily adjust this paleo chili to suit your own personal taste…
If you know you don’t like moderately spicy food, I suggest you omit the cayenne and jalapeño and consider backing off on the chili powder a little too – go with 2 tablespoons instead of 3.
On the other hand, ifyouwere born with an asbestos tongue, then by all meanscrank up the heat – add yet another spicy pepper of your choice and/or sprinkle in extra cayenne.
Follow these basic guidelinesand you’ll getyourfirst batch pretty close to perfect. Then the next time you make it, you’ll nail it for sure.
And if you want to see a quick preview of all the steps, watch the 60-second video below the recipe.
Alright, enough chit-chat. You’re ready to make some awesome paleo chili!
Bold and beefy with lots of fresh veggies…and best of all, it's 100% paleo and even Whole30 compliant. Full of flavor and warmth to chase away those cold winter days.
2bell peppers (a red and green one recommended)both diced
1cupcarrotsfinely diced
1cupcelerydiced
1jalapenominced
128-ounce can of crushed or stewed tomatoes
114-ounce can of diced tomatoes
115-ounce can of tomato sauce
Spices
3Tbsp.chili powder
1Tbsp.oregano
1Tbsp.basil
2tsp.cumin
1tsp.salt
1tsp.pepper
1tsp.onion powder
1/2tsp.cayenne
Garnish (optional but highly recommended!)
4strips of cooked baconcrumbled
1-2avocadosdiced
Instructions
Sauté onions and garlic together in a large saucepan over medium heat
Add in ground beef (or turkey) to the saucepan and cook just until browned. Drain excess fat
Transfer the cooked onions, garlic and meat to your crockpot/slow-cooker
Add all the above vegetables and spices (except garnish ingredients) to the crockpot
Give the pot a good stir
Set crockpot to LOW, cover, and slow cook for about 6 hours
Spoon into individual bowls. Garnish with crumbled bacon and avocado slices
Serve hot and enjoy!
Notes
Adjust jalepeño, cayenne, and chili powder to suit your own personal taste. As written, the recipe is moderately spicy in my opinion. You might want to glance through this post’s comment section for more helpful advice from other paleo cooks. :)
Do you have to brown the meat for slow cooker chili? Technically, no. The beef, bell pepper, onion, and garlic will all cook in the slow cooker, but browning the meat and sautéing the vegetables in a skillet before adding it to the slow cooker brings much more flavor to the chili. You'll be glad you did—promise!
Hours of low and slow cooking in a crock pot creates the best chili! Why? All of the flavours and spices marry into each other and the meat becomes incredibly tender, just the way a GREAT chili should be.
Putting raw ground beef directly into your chili without cooking it separately first can result in several issues, including food safety concerns and undesirable texture.
Yes! that is one of the best way to cook meats! Put in some raw beef brisket, leave it in for the 6+ hours, and once it is ready…it is so tender! Slow cookers are so great as you can just throw everything in and no need to worry about it.
And if you dredge the meat in flour before you brown it, your sauce will thicken up to make a gravy. You should always brown ground beef or any ground meat in a skillet before adding it to your slow cooker to prevent the meat from clumping up or from adding excess grease to your cooked dish.
Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.
Yes, but it would take a while. I have cooked this chili for 9 hours on low and it was delicious but ever-so-slightly burnt on the top. The tomatoes contain sugar, which caramelizes in the slow cooker, and will eventually burn if it cookes for too long. Anything longer than 10 hours on low is risky.
Insufficient seasoning, such as chili powder, cumin, paprika, and salt, can lead to bland chili. Chili relies on a combination of spices and seasonings for its distinctive flavor. Be sure to taste your chili during the cooking process and adjust the seasonings as needed.
Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.
In a large pot over medium heat, heat the oil and add the onions, garlic, and red pepper. Cook, stirring frequently, until softened, 4 to 6 minutes. Add the beef and increase the heat to high. Cook, stirring with wooden spoon to break up the meat, until the beef is browned, 10 to 12 minutes.
Most of us prefer using a slow cooker so we do not have to pay constant attention to the contents. It would be better to either cook ahead or set an alarm to get up and start the crock pot early in the morning. It is almost impossible to overcook a chili as long as you don't burn it.
For those with this question in the future, the answer summed up: browning adds more flavor. Not browning the beef beforehand results in greasy chili and boiled mushy yucky beef.
Searing your meat first will get you a deep, umami-packed flavor that will permeate your chili. Plus, you don't want your beef or pork to become grayish lumps in your stew, do you? No. So make sure you've got a nice sear—this goes for both diced and ground meat.
Some recipes may call for adding onion, garlic, or spices at some point along the journey, but getting truly browned ground beef is the best thing you can do to build flavor in the final dish.
The interior of raw ground meat may be greyish brown due to a lack of exposure to oxygen. This doesn't indicate spoilage. Nevertheless, you should throw away ground beef if it has turned either brown or gray on the outside, as this indicates that it's beginning to rot.
Introduction: My name is Merrill Bechtelar CPA, I am a clean, agreeable, glorious, magnificent, witty, enchanting, comfortable person who loves writing and wants to share my knowledge and understanding with you.
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