Our Paleo Family

Beef Chili (Paleo and Whole 30 Compliant)

It’s been a throw-back to winter around here this week, which inspired me to make chili. That and the fact that I’m kind of tired of protein and vegetables. I wanted a meal with some more flavor. Enter chili.

When I was growing up, there was a family down the street who were great friends. We spent a lot of time with this family and I have so many great memories of times with them.

When I got married, I had a recipe shower and they gave me their chili recipe as a gift. It’s the only recipe I’ve ever used for chili and it is so, so good. I even won our church’s chili cook-off with this recipe.

I figured I could remake this into a version totally acceptable for a paleo diet and even Whole 30 compliant. Two thumbs up for this one all around the dinner table.

Beef Chili (Paleo and Whole 30 Compliant)
Print Recipe
Rich and heart with just a hint of sweet. Perfect for a cold day.
Servings Prep Time
12 servings 45 minutes
Cook Time
4-5 hours
Servings Prep Time
12 servings 45 minutes
Cook Time
4-5 hours
Beef Chili (Paleo and Whole 30 Compliant)
Print Recipe
Rich and heart with just a hint of sweet. Perfect for a cold day.
Servings Prep Time
12 servings 45 minutes
Cook Time
4-5 hours
Servings Prep Time
12 servings 45 minutes
Cook Time
4-5 hours
Ingredients
Optional Garnishes
Servings: servings
Instructions
  1. To a large, heavy stock pot or dutch oven, add cooking fat and heat to medium high. Add onion, celery, carrots and a sprinkle of salt and pepper and cook, stirring occasionally, for 15 minutes.
  2. Add mushrooms and garlic and cook 10 more minutes, stirring occasionally.
  3. Add ground beef and brown throughly, breaking meat up into small pieces as you stir. Sprinkle on some more salt and pepper. ** If you are using grass fed beef, it will be pretty lean and there is no need to pour off the fat. If you do not use grass fed meat, cook your meat in a separate pan so you don't end up with all that fat in your chili.
  4. Add tomato paste, stir through and cook for a few more minutes. Browning the tomato paste add great depth of flavor. Don't skip this step.
  5. Add all the remaining ingredients: plum tomatoes, tomato sauce, lemon juice, balsamic vinegar, coconut aminos, dates, mustard powder, chili powder, and paprika.
  6. Stir well and simmer on low with lid askew for 4-5 hours. Taste after about an hour to see if you need to add a little more salt and/or pepper.
  7. Serve as is or with garnish of a little coconut milk, avocado and cilantro.
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