Paleo Crock Pot Chili
This delicious chili is paleo-friendly, and features ground beef, onion, garlic, peppers, tomatoes, and tons of flavorful spices. Give this recipe a try, you'll love it I promise you!
- 2 pounds grass-fed ground beef
- 1 tablespoon bacon fat
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 4 stalks celery, chopped
- 1 bell pepper, diced
- 1 can diced tomatoes
- 1 small can tomato paste
- 1/4 cup 100% cacao powder see note
- 2 teaspoon ground cumin
- 1 teaspoon red pepper flakes
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- Black pepper to taste
- Chipotle peppers in adobo sauce (from can – make sure they are wheat-free), sliced (see note)
Heat bacon fat in a large pan over medium heat. Add garlic and onion; sauté until tender but do not burn.
Add the ground beef and cook until about medium, just long enough to brown most of the meat. Once browned, add meat/garlic/onion mixture to the crock-pot.
In no particular order, add in the celery, bell pepper, diced tomatoes, tomato paste, cacao powder, chipotle peppers (if used) and spices.
Stir all ingredients well and set Crock-Pot to low and cook for 6-8 hours, stirring occasionally.
Serve and enjoy!
With the chipotle peppers, you can only use the adobo sauce if you prefer to keep the chipotle flavor with less heat. Using 100% cacao powder gives the chili a full, rounded flavor—similar to a mole. Be sure it is 100% and not containing any hidden sugars, soy lecithin or added cacao butter. I use the 100% powder from ChocoVivo.