Paleo Classic Meat Chili
Get ready to savor the bold, hearty flavors of Paleo Classic Meat Chili—a wholesome twist on an enduring comfort food favorite. This recipe combines the rich taste of grass-fed ground beef and tender ground pork with a medley of diced vegetables, including vibrant bell peppers, carrots, and onions, creating an irresistible base. Simmered to perfection in a savory blend of diced tomatoes, tomato paste, and beef broth, it's infused with the robust warmth of chili powder, cumin, smoked paprika, and a hint of cayenne for a gentle kick. Naturally free of grains, dairy, and legumes, this paleo-friendly chili is ideal for those seeking a healthy, satisfying dish without compromising on flavor. Garnished with fresh cilantro, it’s perfect for cozy dinners, meal prep, or game day gatherings. Easy to make and packed with nutrients, this delicious recipe is sure to become a staple in your paleo repertoire!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic cloves, minced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 large carrot, diced
- 1 pound ground beef (grass-fed)
- 0.5 pound ground pork
- 28 ounces can of diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika or smoked paprika
- 1 teaspoon oregano
- 0.25 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic, red bell pepper, green bell pepper, and carrot, sautéing for an additional 5 minutes until the vegetables soften.
Add the ground beef and ground pork to the pot, breaking it up with a spoon until it is fully browned.
Stir in the diced tomatoes, tomato paste, and beef broth.
Mix in the chili powder, ground cumin, paprika, oregano, cayenne pepper, sea salt, and black pepper until well combined.
Place the bay leaf in the pot, reduce the heat to low, and let the chili simmer uncovered for about 45 minutes, stirring occasionally.
Remove the bay leaf before serving.
Garnish with chopped fresh cilantro and serve hot.
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.7 g | 191% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 5034 mg | 219% | |
| Total Carbohydrate | 104.0 g | 38% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 48.7 g | ||
| Protein | 162.3 g | 325% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 4469 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
