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Joe Rooney

Paleo Chili Recipe That You Will Love and Enjoy

This paleo chili is a flavorful and hearty meal perfect for a healthy paleo dinner. Made without beans and packed with ground beef, Italian sausage, and bacon, this easy paleo chili recipe is Whole30-approved and Keto-friendly. Enjoy a comforting gluten-free chili that’s perfect for any occasion.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 10 servings
Ingredients Method Notes

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

Method
 

  1. Warm a large stockpot over medium-high heat. Break up the ground beef and sausage into the pot and cook until browned all over. Pour off any surplus fat.
  2. Cook the bacon in a separate skillet till it crisps up, then crumble it and add it to the stockpot. In the leftover bacon drippings, sauté the chopped onion and diced red bell pepper for about 5 minutes until the onions soften. Add this mixture into the pot.
  3. Add diced tomatoes with their juices, tomato paste, and beef stock to the pot. Sprinkle in garlic, oregano, cumin, paprika, dried basil, garlic powder, onion powder, salt, black pepper, and cayenne. Stir well to combine everything, then cover the pot and let it simmer on low heat for at least 2 hours, stirring occasionally.
  4. After the simmering time, sample your chili and tweak the seasonings if needed. The flavor improves the longer it cooks.
  5. Switch off the heat and dish out immediately, or cool and refrigerate to serve later. Top with extra bacon or onions if you like for more flavor.

Notes

  • For slow cooker: Brown the ground beef and sausage in a pan, crisp the bacon, then sauté onion and bell pepper in drippings. Transfer all to slow cooker with garlic, spices, diced tomatoes, tomato paste, and beef stock. Cook on Low for 6-8 hours or High for 3-4 hours. Adjust seasoning before serving.
  • For Instant Pot: Use Sauté mode to brown the beef and sausage, then cook the bacon. Sauté onion and bell pepper in drippings. Stir in garlic and spices, then add tomatoes, tomato paste, and beef stock. Seal and cook on High Pressure for 15 minutes, allow 10 minutes natural release, then quick release. If thin, reduce chili by sautéing after pressure cooking. Season to taste before serving.