Paleo Texas Roadhouse Style Chili
Warm up your taste buds with this hearty Paleo Texas Roadhouse Style Chili, a bold and flavorful take on a classic comfort food. Packed with grass-fed ground beef and ground pork, this paleo-friendly chili is brimming with fresh veggies like red bell pepper, yellow onion, and fire-roasted tomatoes, all simmered in a rich, spiced broth made from beef bone stock. A robust blend of seasonings—including chili powder, cumin, paprika, and cayenne—infuses every bite with smoky, savory perfection, and its thick, meaty texture makes it the ultimate paleo dinner option without beans or added sugar. Ready in under an hour, this easy-to-make chili is perfect for busy weeknight meals or cozy gatherings, and it pairs beautifully with fresh cilantro and green onions for a vibrant finishing touch. Whether you're following a paleo diet or simply craving a wholesome bowl of chili, this recipe will warm your soul and satisfy your hunger!
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Recipe Information
Ingredients
- 2 lbs ground beef (grass-fed)
- 1 lb ground pork
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 4 cloves garlic cloves, minced
- 28 oz fire-roasted diced tomatoes (no added sugar)
- 2 tbsp tomato paste
- 2 cups beef bone broth or stock (unsweetened)
- 2.5 tbsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 0.5 tsp cayenne pepper
- 1 tsp oregano
- 1.5 tsp sea salt
- 0.5 tsp black pepper
- 2 tbsp avocado oil or olive oil
- 2 tbsp fresh cilantro, chopped (optional for garnish)
- 2 tbsp green onions, sliced (optional for garnish)
Instructions
Heat a large pot or Dutch oven over medium-high heat and add the avocado oil or olive oil.
Once hot, add the diced onion and red bell pepper. Sauté for 5-7 minutes, stirring often, until softened.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Push the vegetables to one side of the pot and add the ground beef and ground pork. Cook until browned, breaking it into small pieces with a wooden spoon (about 8-10 minutes). Drain excess fat if necessary.
Stir in the chili powder, cumin, paprika, cayenne pepper, oregano, sea salt, and black pepper. Cook for 1-2 minutes to toast the spices and deepen the flavors.
Add the fire-roasted diced tomatoes, tomato paste, and beef bone broth to the pot. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Simmer for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasonings if needed. Allow the chili to simmer uncovered for an additional 5-10 minutes to thicken, if desired.
Serve hot, garnished with freshly chopped cilantro and green onions, if using.
Nutrition Facts
Calories |
4128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.5 g | 337% | |
| Saturated Fat | 96.0 g | 480% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1010 mg | 337% | |
| Sodium | 6575 mg | 286% | |
| Total Carbohydrate | 98.6 g | 36% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 42.9 g | ||
| Protein | 312.5 g | 625% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 507 mg | 39% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 4971 mg | 106% | |
*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.
