This recipe for Paleo Chili is a classic 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 delish Paleo Guacamole!
Anyways, we’re off enjoy the weekend and you should too! Hope you enjoy!
1 Tbsp Walnut Oil
1 lb grass fed ground Beef*
2 Celery stalks
1 Green Bell Pepper
1 Red Bell Pepper
1 Sweet Onion
2 Garlic cloves
26 oz chopped Tomatoes**
2 cups Water
2 cups Beef Stock
*You can also use ground Turkey meat as well!
**We like Pomi.
***We use the entire recipe, 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.
Add the Paleo Adobo Seasoning to the ground beef and knead with your hands (I use gloves) until the seasoning is thoroughly mixed. Heat the walnut oil in a pan over medium-high (~6) heat and cook the meat until no longer pink. Drain the grease and return the meat to the pan and place it back on the stovetop.
While the beef is cooking, chop the celery stalks, de-seed, de-stem and chop the red and green bell peppers, and dice sweet onions and zucchini. Mince the garlic.
Add the Paleo Chili Seasoning mix to the meat and stir to incorporate. Add the water, beef stock, vegetables, and diced tomatoes.
Bring the chili to a boil, then turn the heat to low (~3), cover and cook for about 2 hours, stirring occasionally.
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 for a complete meal!