A delicious paleo chili con carne is a great way to warm yourself up on a cold winter’s day. If you just love spicy dishes, then there is no reason why you can’t also have this in summer as well.
In this recipe, I use ground beef but you can replace it with basically any cut of meat you would like such as chicken or pork, it just comes down to personal preference.
This dish goes amazing with fresh guacamole, just add roughly a dollop to every serve. Another great side to go with this dish would be something like simple cauliflower rice. You could also do a combination of both if you have the extra ingredients and time. Personally, I just prefer it without any extras.
This recipe also reheats well so if you end up with leftovers then you can either freeze them down or place them in the fridge. That way whenever you’re low on time you can simply reheat some chili.
If you want to see how to do this paleo chili, then be sure to give my video a watch. If you like the video and would love to see more, then be sure to subscribe, so you’re kept up to date. Alternatively, you can find the full recipe right below the video.
Paleo Chili Con Carne Recipe
- 1 Tbsp. coconut oil
- 1 onion, diced
- 2 carrots, large dice
- 1 Tbsp. red chilies, diced
- 1 Red bell pepper, diced
- 2 garlic cloves, crushed
- 500g (17.5 oz.) ground beef
- 2 Tbsp. tomato paste
- 800g (28 oz.) diced tomatoes, canned
- 2 tsp. cumin
- 1 tsp. paprika
- 2 tsp. marjoram
- Salt & Pepper
- In a pot over medium heat, add the coconut oil.
- Once the oil is hot, add the onion, carrot, red chilies, red bell pepper, and the crushed garlic.
- Cook until the onion is translucent (3-5 minutes).
- Add the ground beef and cook until browned.
- Add the tomato paste, diced tomatoes, cumin, paprika, marjoram, and stir to combine.
- Bring to a simmer and cook for 30-45 minutes.
- Season with salt & pepper
- Serve & Enjoy
- If you’re not a fan of spice, then I would drop the red chilies down to just half a tablespoon. I did find that one tablespoon had a little bit of a bite but was still quite mild. If you love spicy food, then you could try upping the number of chilies to two tablespoons or more.
- You can add more vegetables such as diced sweet potato or butternut pumpkin to this recipe. This addition is a great way to bulk it out a bit so you can feed more people.
- It’s important to remember a lot of beans such as kidney beans are legumes thus considered not paleo friendly. To replace the beans, I used large diced carrots, but you can use anything you like or simply not replace them at all.
If you’re wondering about the nutritional information for this tasty chili, then you can find it right below. As with most the nutrition data on this website, it’s only an estimate using an online calculator.
If you end up with some leftover chili, you should certainly consider making some delicious paleo nachos with it. The recipe takes you through how to make some delicious sweet potato crisps, once you’re done doing that, simply top with your freshly made chili.
I hope this paleo chili con carne comes out as great for you as it did for me. If you have any feedback or a variation that you would love to share, then please don’t hesitate to leave a comment below.