This Extra-Meaty Paleo Chili Could Win Any Cook-Off

February 2nd, 2016

Though many people add kidney beans to chili, the traditional Texas recipe for “chili con carne” doesn’t call for any. This Paleo-friendly version follows that tradition, relying on lots of spices and beef bone broth to develop even more flavor.

Paleo Chili

Yield: 6 servings
Active Time: 15 minutes
Total Time: 2 hours


2 tablespoons olive oil
1 large yellow onion, chopped
6 cloves minced garlic
2 pounds ground beef
Sea salt
1 tablespoons plus 1 teaspoon ground cumin
1 teaspoon smoked paprika
2 teaspoon dried oregano
1 tablespoon chili powder
2 teaspoons red pepper flakes
1 teaspoon cayenne pepper
1 tablespoon raw honey
2 tablespoons tomato paste
1 (15-ounce) jar diced tomatoes
1 tablespoon red wine vinegar
3 1/2 cups beef bone broth
Limes, to serve
Cilantro, to serve


Heat olive oil in a large heavy-bottomed pot. Sauté onion until translucent, about 5 minutes. Stir in minced garlic and ground beef and brown over high heat. Season with a large pinch of salt. Stir in cumin, paprika, oregano, chili powder, red pepper flakes, and cayenne pepper. Cook 30 seconds. Stir in honey, tomato paste, tomatoes, vinegar, and bone broth.

Bring to a boil, reduce to a simmer, and cook, uncovered, until meat is tender and broth is thickened, about 2 hours. Season to taste with more salt and serve with a squeeze of lime and cilantro.

Photo credit: Paul Delmont

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This article is related to: Cooking, Gluten-Free, Ground Beef Recipes, Lunch, Paleo, Recipe

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Merce MuseThrive Market Food Editor

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