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!
Here’s the easy paleo recipe…get to it! :)
Hearty Paleo Crockpot/Slow-Cooker Chili Recipe
by Trina
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. :)
Many slow-cooker chili recipes have a step for browning the beef before it goes into the Crock-Pot. While this step isn't necessary, caramelizing the meat creates richer, bolder flavors. But, if you don't want to clean the extra dish or you don't have time to make it happen, feel free to skip this step!
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 flavors in a slow-cooker dish can become muted over the long cooking time. So we up the amounts of aromatics and spices in the recipes beyond what is normally used. But it's not just increasing spices that does that trick; you'll also want to increase their potency.
Mix in a scoop of cornstarch, all-purpose flour, or oats.
In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water, then stir this into the pot of chili. For 1 tablespoon of flour, use 2 tablespoons of water. No slurry is required for the absorbent oats; simply stir in 1 to 2 tablespoons.
The same holds true for using canned beans in chili. According to Taste of Home, you should typically drain canned beans before adding them to your pot of chili. All that liquid can seriously water the chili down, diluting all its flavors.
The beef will release a lot of fat and liquid — do not drain it; you'll skim the fat off at the end. Add the ancho chili powder, chipotle chili powder, cumin, oregano, coriander, smoked paprika, and cinnamon (if using). Cook, stirring frequently, for 1 to 2 minutes, until well combined and fragrant.
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. Don't I need oil to cook ground beef? Only if you are using a pan that isn't non-stick and browning it on the stove.
Making homemade chili is quite simple. You'll first need to cook the onions and garlic. Then you'll add your beef and cook it through. You'll finally add the peppers and seasonings, stirring it together to get that beautiful flavor together.
Chili is most commonly prepared at a low temperature and for an extended period of time (low and slow), which develops a deeper, spiced aroma. But, the longer cook time can often result in a flat flavor.
If you simply pop some raw meat in your slow cooker, it won't have a chance to brown, which adds some much-needed flavor and cuts down on plenty of unappealing grease. Instead, you're better served by browning raw meat in a skillet before adding it to the slow cooker with your other ingredients.
If you want to make a thick, tasty chili in a somewhat quick manner (30-60 minutes), the stovetop Dutch oven method is right for you. It's one pan for the whole show, providing an easy prep, cook, and cleanup for ultra tasty results. If you have a bit more patience and prefer the slow cooker, you can't go wrong either.
For making great chili, it's a tie between the Dutch oven and the multi-cooker in slow-cook mode. Each requires some tweaking in the cooking methods, though. The Dutch oven chili had the best aroma, heat, and flavor, but it looked less than appetizing due to its dry texture. And the longer it sat, the thicker it got.
While high heat may cook the potatoes and meat quickly, only low, slow cooking can create the tender morsels of meat and flavorful broth that we seek. The stove (hob) will create a thicker broth/gravy for the stew because more liquid will escape during cooking in the form of steam.
Chili is most commonly prepared at a low temperature and for an extended period of time (low and slow), which develops a deeper, spiced aroma. But, the longer cook time can often result in a flat flavor.
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