Here in Texas it has officially hit 90 degrees, but that doesn’t stop me from making some good ole fill your belly chili. You might be wondering how is Paleo chili any different from regular chili? Well, the main thing is NO BEANS, along with using grass-fed/pasture-raised meats.
Sarah from Everyday Paleo was the blog that really got me going in this paleo world-especially with cooking. I really love her recipes and cookbooks and have made this recipe several times and it always seems to be a big hit, which is ironic because Josh is the chili king in our house. I think he’s been dethroned due to a certain 3-year-old not liking spicy foods.
The main reason I like making chili (besides having a freezer full of meat) is that it makes a boatload. These days, I’m all for cooking dishes that make a lot, cuz it saves time for me and it’s a quick lunch to pack for Josh to take to work. Since going paleo, I want to provide my whole family with healthy meals, which means that I pack Josh a breakfast and lunch every single day (sometimes dinner when he’s working late). What I’ve taken to lately (since I’m getting lazy) is cooking a big batch of scrambled eggs with either sausage, cooked ground beef, or if I’m feeling inspired, paleo pancakes, for him. I have yet to hear him complain, so I’ll keep doing what I’m doing.
I’ve made this recipe so many times, that I feel like I could do it in my sleep…well not really. I did add a small can of tomato paste to Sarah’s recipe (thanks to a suggestion from Josh) and it seems to thicken it up a bit. I will say that Josh usually wants some bread to go with it, so when I came across this ‘cornbread’ recipe, I was sold. The first time I made it Josh didn’t get any, but I have since made sure to save some for him so he can crumble it up in the chili.
Do you have a favorite recipe that makes a lot? I want to get better at making meals that will last a while or if I’m lucky, have enough to freeze. Give it a try and let me know what you think. I usually skip the celery and haven’t added the carrots in a while, but adding them is a good way to get added veggies in there.
From Everyday Paleo
- 2 pounds of grass fed ground beef
- 1 pound of regular or spicy Italian pork sausage, casing removed
- 7-10 celery stalks, diced (optional)
- 6 carrots, diced
- 1 white onion, diced
- 6 cloves of garlic, minced
- 4 Tbsp avocado or olive oil
- 1 (16-ounce) can of diced tomatoes with juice
- 16 ounces of chicken broth
- 1 (6-ounce) can of tomato paste
- 1 tsp sea salt
- 2 Tbsp dried oregano
- 2 Tbsp dried basil
- 1 Tbsp cumin
- 3-4 Tbsp chili powder
- 1 tsp cayenne pepper (more if you like it spicy)
Prep Time: 15 minutes, Cook Time: 35-40 minutes, Serves: 7
1. In a large pot, sauté veggies in oil for about 1 minute, add the beef and sausage, and brown.
2. Season the meat mixture with all the spices.
3. Add the tomatoes, tomato paste, and chicken broth and simmer for 35 minutes.
4. Taste and add more seasoning if desired.
Paleo ‘Cornbread’ Muffins
- ¼ cup coconut flour
- ¼ cup coconut oil, melted butter, or ghee
- 2 eggs, room temp
- 1 Tbsp raw honey
- ¼ tsp baking soda
- 1 tsp apple cider vinegar
Yield: 4 muffins (Double the recipe for more, or to make in a loaf pan.)
1. Preheat the oven to 350°F.
2. Line 4 muffin cups.
3. Mix the coconut flour and oil until smooth.
4. Add the remaining ingredients and stir well.
5. Scoop the batter into the muffin cups and bake about 20-23 minutes, until a toothpick comes out clean and the tops are browned.
6. Slather with some grass-fed butter and enjoy!
Note: Photo from here.