This recipe for Paleo Chili is made with grass fed ground beef, celery, jalapeno peppers, onion, zucchini and tomatoes and is seasoned with our blend of Paleo Chili Seasoning. Its a classic, easy and fast cold-weather or game day soup. I posted our Paleo Chili Seasoning on the site the other day, so I thought I would follow it up with the actual recipe that it goes with…you know, full circle and all. This recipe is really great for football season…which is COMPLETELY appropriate for this weekend! Who doesn’t like a good bowl of chili to go with watching the game?! I think we’ll make it with some Paleo approved hotdogs, Paleo Tostones and some fresh Paleo Guacamole!
Anyways, we’re off to enjoy the weekend and you should too! Hope you enjoy!
2 Tbsp Olive Oil
½ Tbsp Paleo Adobo Seasoning
1 lb ground Beef
2 Celery stalks
1 ½ Jalapeño Peppers
1 Sweet Onion
2 Garlic cloves
26 oz chopped Tomatoes
1 cup Water
1 cup Beef Stock
*We use almost the entire recipe depending on tasting the sauce, but if you like a lighter flavor, you can ease off the spices as much as you like. Just let it cook for a few minutes in between tastings, as the evaporation of water will change the density of the flavor.
Add the Paleo Adobo Seasoning to the ground beef and knead with your hands (I use gloves) until the seasoning is thoroughly mixed. Heat 1 tablespoon of the olive oil in a pan over medium-high (~6) heat and cook the meat until no longer pink. Drain the grease and set the meat aside.
While the beef is cooking, chop the celery stalks and sweet onions, and de-seed, de-stem and chop the jalapeño peppers. Smash the garlic with the back of a knife, I like to fish this out before I serve, so nobody gets a big chunk of garlic.
Heat the remaining olive oil over medium (~5) heat in a pan big enough for all ingredients. Next, add the chopped onions and celery. Stir occasionally for 3-4 minutes, then add the garlic and jalapeño peppers. Cook for another 4-5 minutes, then add the Paleo Chili Seasoning, chopped tomatoes, water, and beef stock.
Bring the chili to a boil, then turn the heat to low (~2) and cook for 30 minutes.
While the chili is cooking, peel and slice the zucchini into ¼” thick slices. I like to get smaller zucchini, because they are usually sweeter, about 1-1 ½” in diameter.
Toss the zucchini slices into the chili and cook uncovered for another 20 minutes.
This recipe can easily be made Vegan, just omit the meat and swap out the beef stock for vegetable stock!
Serve with our Paleo Biscuits or Almost Paleo Cornbread!