Hearty and soul-warming paleo chili, loaded with extra veggies and familiar flavors. And here’s the best part…your slow-cooker does most of the work for you on autopilot! (I added a quick demo video below the recipe if you need a little overview).
[Updated Post – August 2015] Since I first posted this simple little paleo slow-cooker recipe in 2013, I’ve been truly humbled by the many wonderful comments and emails I’ve received from paleo peeps.
You all are the best, and I just wanted to shout out a big“thank you!” to everyone.Your kind words make my crazy obsession with whipping upthebest paleo recipesI possibly canfor you here in my hot little Arizona kitchen allworthwhile. And, so much fun!
Now, back to the chili…
I createdthis recipe when I was still pretty much apaleo newb myself.
I wascraving a steaming bowl of hearty beef chili at the time…but now thatbeans and cheese were off the menu, Ihad to get really creative for thepaleo version.
That’s why all the veggies in this recipe. They really do help make up for the traditional stuffthat got the big paleo heave-ho. Nothing better than healthy, slow-cookedveggiesto make ithearty and satisfying.
Now before you start to think this recipe must be avegetarian’s dream, let me set the record straight:there’s some serious meat in this chili! A good 2 pounds is going in the pot (ground beef or turkey–your choice) nicely browned with sautéed garlic and onions.
And what reallyearns this paleo dish the right to be called a chiliis this: the special combination of herbs and spices. Therearea lot. But all are very common ingredients youprobably have inyour spice rack right now.
Now, let’s talk about your taste buds for a second. In particular, your palate’s sensitivity to spicy ingredients…as in jalapeños and cayenne.
Here’s why I bring this up…I’ve been told this chili needs: 1) more heat, 2) less heat, or,3)it’s just about right. Take your pick…opinions differ because taste buds do too,
Not a problem. Here’s how to easily adjust this paleo chili to suit your own personal taste…
If you know you don’t like moderately spicy food, I suggest you omit the cayenne and jalapeño and consider backing off on the chili powder a little too – go with 2 tablespoons instead of 3.
On the other hand, ifyouwere born with an asbestos tongue, then by all meanscrank up the heat – add yet another spicy pepper of your choice and/or sprinkle in extra cayenne.
Follow these basic guidelinesand you’ll getyourfirst batch pretty close to perfect. Then the next time you make it, you’ll nail it for sure.
And if you want to see a quick preview of all the steps, watch the 60-second video below the recipe.
Alright, enough chit-chat. You’re ready to make some awesome paleo chili!
Bold and beefy with lots of fresh veggies…and best of all, it's 100% paleo and even Whole30 compliant. Full of flavor and warmth to chase away those cold winter days.
2bell peppers (a red and green one recommended)both diced
1cupcarrotsfinely diced
1cupcelerydiced
1jalapenominced
128-ounce can of crushed or stewed tomatoes
114-ounce can of diced tomatoes
115-ounce can of tomato sauce
Spices
3Tbsp.chili powder
1Tbsp.oregano
1Tbsp.basil
2tsp.cumin
1tsp.salt
1tsp.pepper
1tsp.onion powder
1/2tsp.cayenne
Garnish (optional but highly recommended!)
4strips of cooked baconcrumbled
1-2avocadosdiced
Instructions
Sauté onions and garlic together in a large saucepan over medium heat
Add in ground beef (or turkey) to the saucepan and cook just until browned. Drain excess fat
Transfer the cooked onions, garlic and meat to your crockpot/slow-cooker
Add all the above vegetables and spices (except garnish ingredients) to the crockpot
Give the pot a good stir
Set crockpot to LOW, cover, and slow cook for about 6 hours
Spoon into individual bowls. Garnish with crumbled bacon and avocado slices
Serve hot and enjoy!
Notes
Adjust jalepeño, cayenne, and chili powder to suit your own personal taste. As written, the recipe is moderately spicy in my opinion. You might want to glance through this post’s comment section for more helpful advice from other paleo cooks. :)
Do you have to brown the meat for slow cooker chili? Technically, no. The beef, bell pepper, onion, and garlic will all cook in the slow cooker, but browning the meat and sautéing the vegetables in a skillet before adding it to the slow cooker brings much more flavor to the chili. You'll be glad you did—promise!
Hours of low and slow cooking in a crock pot creates the best chili! Why? All of the flavours and spices marry into each other and the meat becomes incredibly tender, just the way a GREAT chili should be.
Can you put raw beef in crockpot for chili? Technically, yes. According to the USDA, there is no food safety risk to cooking beef entirely in the slow cooker, so long as it has been thawed. However, cooking the meat in a skillet before putting it in the slow cooker helps develop flavor and cooks off some of the fat.
The low and slow cooking process melds the flavors of the chili seasoning into every bite and the beef becomes so tender, juicy, and irresistible. You can slow cook on low for 6-8 hours or on high heat for 3-4 hours.
Absolutely, which is why you should always adjust times and amounts as needed. Smaller amounts of slow cooker hamburger only need a few hours before they are done.
Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.
This chili will be done at 4 hours because you are essentially warming up already cooked ingredients; however, it can be left on the slow cooker for up to 8 hours. We typically leave it on 8 hours since that's generally how long we would be gone during the day when preparing this recipe.
You know the saying, “save the best for last?” To keep your beans nice and plump, add them about 20 minutes before you finish cooking. This will give them plenty of time to impart that perfectly seasoned chili flavor to your recipe without overcooking.
Many chili recipes call for ground chili powder, which is a mix of dried ground chiles and other spices like garlic and onion powder. But that doesn't mean you should skip using fresh garlic and onions in your chili. They add a depth of flavor the dried stuff can't match.
So make sure you've got a nice sear—this goes for both diced and ground meat. 2. Wrong. Sautéing onions, garlic, and other veggies first coaxes maximum flavor out of them.
Yes, if you cook your slow cooker chili too long the meat may dry out and the veggies are likely to turn mushy. Don't worry, though! It takes 9 hours or more before this begins to happen.
Most appliances will automatically shut off after 20 or so hours on this setting, but you shouldn't leave food in a slow cooker for an extended length of time. The general rule of thumb is that 2-4 hours is the maximum length of time you can leave food in a slow cooker on warm.
If you have time to make it the day before or early in the day and can let it simmer all day, your chili will go from good to AMAZING. Simmering all day allows the meat, beans, and onions to soften and the flavors to meld together. There's just no substitution for chili that is cooked low and slow all day!
"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."
You will also overcook your meat, which leads to tougher, pebblier end results. If you don't brown your meat, you'll end up with a rich, silky, tender texture. On the other hand, your flavor won't be as deep. And that's just the sad fact that we have to live with.
Necessary, no, but it's a good idea, for two reasons. There is a certain amount of fat in the beef, which will render out when you cook it. As a rule, you don't want this beef tallow in your braised (slow cooked) dish. So you cook the beef in a pan, drain off the fat, and put the drained meat into the cooker.
“If you leave any parts not browned, you are leaving flavor behind." Wondering about seasoning? Stockton suggests seasoning your meat one day (or at least 10 hours) ahead of time, then letting it sit uncovered on a rack in the refrigerator.
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