Dinner

Paleo Chili Recipe

Byanna orden October 21, 2025October 21, 2025

Introduction

This Paleo Chili is a hearty, flavorful dish perfect for those following a grain-free lifestyle. Packed with grass-fed beef, spicy sausage, and a rich blend of spices, it simmers slowly to develop deep, comforting flavors.

A white bowl filled with thick, rich chili that has a deep red-brown color with chunks of ground meat and diced tomatoes visible throughout. On top, there is a small pile of chopped white onions and crumbled cooked bacon pieces, adding white and light pink textures. A silver spoon rests inside the bowl, partially submerged in the chili. The bowl is placed on a white marbled surface with a light gray linen cloth beside it. In the upper part of the image, part of a white pot with more chili inside can be seen. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds grass-fed ground beef (leaner beef with 5% fat works well)
1 pound Italian sausage, casings removed (Spicy Italian recommended)
½ pound sugar-free bacon (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, compliant brand, or bone broth for richer taste)
1 tablespoon minced garlic
1½ 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
¾ teaspoon cayenne pepper (adjust to taste)

Instructions

Step 1: Heat a large stock pot over medium-high heat. Crumble the ground beef and sausage into the hot pan and cook until evenly browned. Drain off any excess grease.
Step 2: In a separate pan, cook the bacon until crispy. Crumble the bacon and add it to the stock pot. Using the bacon drippings, sauté the chopped onion and bell pepper for about 5 minutes or until the onions are translucent. Then add them to the stock pot.
Step 3: Add the diced tomatoes, tomato paste, and beef stock to the stock pot. Season with minced garlic, oregano, cumin, paprika, basil, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Stir well to combine.
Step 4: Cover the pot and simmer over low heat for at least 2 hours, stirring occasionally. This slow simmer allows the flavors to meld beautifully.
Step 5: After 2 hours, taste and adjust the seasoning with more salt, pepper, or spices if needed. Remove from heat and serve warm, or refrigerate and serve the next day for even better flavor.

Tips & Variations

Use bone broth instead of beef stock for a richer, more nourishing chili.
For a milder chili, reduce or omit the cayenne pepper.
Add chopped jalapeños or chili powder for extra heat.
Top with chopped onions, crumbled bacon, or avocado slices for added texture and flavor.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. Chili flavors deepen with time, so it often tastes even better the next day.

How to Serve

A round white pot filled with a thick, chunky brown-red chili stew that has visible pieces of cooked ground meat and small bits of red bell pepper, with a shiny metal spoon resting inside the pot's right side handle. In the background, two stacked white bowls and a metal spoon are out of focus, placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, after browning the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Is this recipe Whole30 compliant?

It can be, as long as you use sugar-free bacon and compliant beef stock or bone broth. Always check labels to ensure all ingredients meet Whole30 guidelines.