This recipe for paleo chili con carne is a rich and bone-warming addition to your cold weather rotation. This version is made with beef and pork, and slowly simmered with roasted poblanos, jalapeños, tomatoes and an adjustable-heat spice blend until the meat is fall-apart tender. It’s a paleo and whole 30 crowd-pleaser!
This post was originally published last fall. I made some adjustments recently to create a strictly paleo and whole 30 compliant recipe, so it’s time to share an update!
The first time I shared this recipe, Cameron’s mother and her husband were in town for a visit and I needed to serve something that would satisfy our Whole 30 dietary restrictions at the time, but that was also an easy and delicious crowd pleaser. Enter this paleo chili con carne.
For you purists out there, fair warning that I’ve added tomatoes to this recipe despite their absence in authentic Texas chili con carne, but hey – this is my blog and if I want tomatoes, I’m gonna add tomatoes (but also because tomatoes gave me wicked heartburn my entire pregnancy, and now that the little bugger has arrived I’m adding them to anything and everything).
My chili con carne is heavy on the meat and a bit lighter on the spice, but will still satisfy the heat-lovers in your life. I can’t speak to it’s palatability for children, as Cassian simply said “nope” and left his bowl untouched. Oh, 6-year olds.