The sound of ground beef sizzling in my grandmother’s cast iron pot always meant something special was coming. This paleo chili brings back those winter evenings when the whole house smelled like cumin and comfort. It’s become such a go-to because you get all that rich, hearty flavor without missing the beans one bit.
Think classic chili but cleaner and more nourishing. Ground beef, fire-roasted tomatoes, and a blend of warming spices create layers of flavor that simmer into something magical. No beans, no grains, just pure comfort in a bowl. It’s naturally gluten free and uses ingredients you probably have in your pantry right now.
Started making this version back in 2015 when my daughter needed grain-free meals that didn’t taste like sacrifice. She took one spoonful and said it tasted like “real chili, mama.” The secret I discovered? A touch of cocoa powder deepens everything without being detectable. Been ladling out bowls of this healthy paleo dinner ever since.
PrintPaleo Chili Recipe That You Will Love and Enjoy
This paleo chili is a delicious and healthy paleo dinner option that is easy to prepare. Enjoy a flavorful, gluten free chili made with ground beef, sausage, and bacon. Perfect for a Whole30 chili and low carb chili recipe.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Total Time: 140 minutes
- Yield: 10 servings 1x 1x
- Category: Soups
- Method: Stovetop
- Diet: Gluten Free
Ingredients
- 2 pounds grass-fed ground beef I used leaner beef with 5% fat
- 1 pound Italian sausage casings removed I used Spicy Italian from Trader Joe’s
- 1/2 pound bacon ensure it’s sugar-free to stay Whole30 compliant
- 2 (28 oz) cans diced tomatoes with juice
- 1 (6 oz) can tomato paste
- 1 large yellow onion chopped
- 1 red bell pepper seeded and chopped
- 2 cups beef stock homemade or compliant brand use bone broth for an even richer taste
- 1 tablespoon minced garlic
- 1 1/2 tablespoons dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3/4 teaspoon cayenne pepper or to taste
Instructions
- Warm up a large stock pot on medium-high heat and brown the ground beef along with the sausage by breaking them apart in the pan. Drain the fat after cooking.
- In another pan, crisp the bacon, crumble it, and add it to the stock pot. Use the bacon fat to sauté chopped onion and bell pepper until the onion turns translucent.
- Add diced tomatoes, tomato paste, and beef stock to the pot. Mix in garlic, oregano, cumin, paprika, basil, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Cover and let simmer gently for at least 2 hours, stirring once in a while.
- Taste and adjust seasoning after 2 hours, and simmer longer if desired for deeper flavors.
- Take the pot off the heat and serve the chili immediately or cool and refrigerate to serve later with your choice of toppings like extra onions or crispy bacon.
Notes
- To prepare this chili in a slow cooker, brown the beef and sausage and cook bacon separately, then sauté onion and bell pepper in bacon fat
- Combine all ingredients in the slow cooker, mix well, and cook on low for 6–8 hours or high for 3–4 hours
- Adjust seasonings before serving
- For the Instant Pot method, brown meats and bacon using sauté mode, add vegetables, spices, and liquids
- Cook on high pressure for 15 minutes, then natural release for 10 minutes
- Thicken with sauté mode if needed before serving
Why This No Bean Chili Will Win Your Heart
There’s something deeply satisfying about a chili that doesn’t rely on beans to fill you up. This paleo chili gets its heartiness from three kinds of meatgrass-fed ground beef, Italian sausage, and crispy baconcreating layers of flavor that beans could never match. Every spoonful delivers pure comfort without the heaviness.
What makes this recipe special is how it transforms simple pantry ingredients into something extraordinary. The combination of diced tomatoes, tomato paste, and beef stock creates a rich base that tastes like it’s been simmering in an old farmhouse kitchen for hours. Pro tip: The longer you let it bubble away, the more those flavors marry together into pure magic.
This healthy paleo dinner works beautifully for families with different dietary needs. It’s naturally gluten free, dairy free, and Whole30 compliantbut honestly, you’d never guess it was following any special rules. It just tastes like really good chili.
Essential Ingredients That Make the Magic
The beauty of this recipe lies in using quality ingredients that each play their part. Start with grass-fed ground beefI prefer the leaner 5% fat variety because the bacon and sausage add plenty of richness. The Italian sausage brings herbs and spice depth that regular ground meat can’t match.
Your spice blend is where tradition meets warmth. Cumin, paprika, and oregano form the backbone, while garlic powder, onion powder, and a touch of cayenne pepper add layers of complexity. Don’t skip the fresh minced garlicit brightens everything up in a way that powder alone cannot.
- The tomato trio: Diced tomatoes provide texture, tomato paste adds concentrated richness, and beef stock brings it all together
- The vegetable base: Yellow onion and red bell pepper cook down into sweet, tender pieces that melt into the chili
- The spice symphony: Nine different seasonings create that familiar chili flavor we all crave
Step-by-Step: Building Layers of Flavor
Start by browning your ground beef and sausage in a large stock pot over medium-high heat. This isn’t just about cooking the meatyou’re building the foundation of flavor. Let it get really nice and brown before draining the excess grease.
While that’s happening, cook your bacon in a separate pan until it’s beautifully crispy. Here’s where the magic happens: use those bacon drippings to cook your chopped onion and red bell pepper. They’ll absorb all that smoky bacon flavor and become incredibly tender in about 5 minutes.
Everything comes together in that stock pot. Add your crumbled bacon, sautéed vegetables, diced tomatoes, tomato paste, beef stock, and all those gorgeous spices. Stir it all together, cover, and let it simmer on low heat for at least 2 hours. The house will smell absolutely incredible.
| Cooking Method | Time Required | Best For |
|---|---|---|
| Stovetop | 2+ hours | Traditional flavor, hands-on cooking |
| Slow Cooker | 6-8 hours low / 3-4 hours high | Set-and-forget convenience |
| Instant Pot | 15 minutes pressure + natural release | Quick weeknight dinners |
Simple Swaps and Tweaks
This easy paleo chili recipe is wonderfully adaptable to what you have on hand. If you can’t find Italian sausage, any ground pork seasoned with fennel and red pepper flakes works beautifully. No bacon? Turkey bacon or even diced pancetta will give you that smoky richness.
For spice lovers, bump up that cayenne pepper or add a diced jalapeño with the bell pepper. Want it milder? Cut the cayenne in half and add a pinch of sweet paprika instead. The beauty is in making it yours.
| Original Ingredient | Easy Swap | Flavor Impact |
|---|---|---|
| Italian Sausage | Ground pork + fennel | Same richness, slightly milder |
| Beef Stock | Bone broth | Deeper, richer flavor |
| Fresh Garlic | Extra garlic powder | Milder but still flavorful |
| Red Bell Pepper | Green bell pepper | Slightly more bitter, classic taste |
Serving and Storage Made Simple
This paleo ground beef chili tastes even better the next day, so don’t hesitate to make a big batch. Serve it hot with whatever toppings speak to youdiced onions, crumbled bacon, or fresh herbs all work beautifully. It’s substantial enough to be a complete meal on its own.
Store leftovers in the refrigerator for up to 4 days, or freeze portions for up to 3 months. I love freezing it in individual serving containers for easy weeknight dinners. Just thaw overnight in the fridge and reheat gently on the stovetop.
- Refrigerator: Up to 4 days in sealed containers
- Freezer: Up to 3 months in freezer-safe containers
- Reheating: Stovetop over low heat, stirring occasionally, or microwave in 30-second intervals
Expert Says
PALEO CHILI is an excellent way to incorporate nutrient-dense ingredients like grass-fed meats and vegetables while avoiding legumes and grains. The combination of protein and fiber supports steady energy release, and cooking the chili slowly allows flavors to meld and enhances the bioavailability of antioxidants found in the spices and vegetables.
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The Journey to the Perfect Paleo Chili
This Paleo chili took many afternoons and a few forgotten ingredients before it found its balance. I remember one chilly evening when I realized spice levels could make or break comfort. After several adjustments, this recipe now holds the warmth and depth that reminds me of family dinners around the fire.
FAQs ( Paleo Chili )
How can I make this recipe spicier?
Add extra chili powder, cayenne pepper, or diced jalapenos early in cooking to deepen the heat. Adjust slowly, tasting as you go, to get the right kick without overpowering the other flavors in this meal.
Can I use other proteins in this dish?
This dish works well with ground turkey, chicken, or even diced beef stew meat. Just brown the meat first and adjust cooking time accordingly to ensure thorough cooking and tender texture.
What are suitable substitutes for tomatoes?
For a tomato-free version, use pumpkin puree or roasted red peppers blended with beef broth. These keep the chili rich and add natural sweetness while keeping it Whole30 friendly.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave, adding a splash of broth if needed to maintain the dish’s moisture and flavor.
Can this chili be frozen for later?
Yes, this meal freezes well. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat thoroughly before serving.
Is this recipe suitable for a low carb diet?
This low carb chili recipe fits perfectly in a keto or paleo lifestyle. Using no beans and focusing on meat and vegetables keeps carbs minimal while delivering satisfying flavor and texture.
A Bowl of Comfort That Never Gets Old
This paleo chili simmers into something truly special in just about 2 hours. You’ll love how the house fills with that familiar warmthcumin, garlic, and slow-cooked beef creating layers of comfort in every spoonful. It’s the kind of recipe that makes you feel like you’re wrapped in your favorite blanket, no matter the season.
A little secret from my kitchen: try adding a square of dark chocolate during the last few minutes of cookingit deepens the flavors beautifully without anyone guessing your trick. This freezes wonderfully for busy weeks ahead, and tastes even richer the next day. Serve it with cornbread or over baked sweet potatoes for something truly satisfying.
I’d love to hear how this turns out in your kitchen! Did it remind you of childhood Sunday dinners or cozy winter evenings? Share a photo when you make itthere’s something so heartwarming about seeing families gather around a steaming pot of homemade chili. Save this recipe for the ones you love most.
