Go Back
–+ servings
Print Pin
5 from 3 votes

Paleo Chili con Carne

This paleo chili con carne is slowly simmered until the meat is fall-apart tender. It's whole 30 compliant with adjustable heat to fit a variety of palettes. This paleo chili is a rich and bone-warming addition to your cold weather rotation.
Course Main Course, Stew
Cuisine Gluten Free, Grain Free, Paleo, Whole 30
Prep Time 45 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
Servings 8
Calories 577kcal
Author Danielle Esposti

Equipment

Ingredients

  • 4 poblano peppers
  • 2 jalapeno peppers
  • 2 tablespoon olive oil
  • 1.5 lb beef chuck roast diced into 1-1.5" pieces
  • 1.5 lb pork shoulder diced into 1-1.5" pieces
  • 4 strips bacon sugar free
  • 2 large vidalia onions diced
  • 6 cloves garlic
  • 1 tbsp oregano
  • 1 tbsp cumin
  • 2 tsp ancho chili powder or more for a spicier version
  • 2 cups organic beef broth
  • 1 28-oz can organic whole peeled tomatoes crushed by hand
  • 2 tsp sea salt to taste
  • 1 tsp cracked black pepper to taste
  • diced red onion to taste
  • diced avocado to taste

Instructions

Roasted Peppers

  • Preheat the oven to 425. 
  • Cover a baking sheet with foil, and then place the whole poblano peppers and jalapeños on the foil. Drizzle the peppers with 1 tbsp olive oil. Using your hands, rub the olive evenly over all sides of the peppers. 
  • Transfer the baking sheet to the oven and roast until the skin in charred, flipping once halfway through, 20-25 minutes. 
  • Remove the peppers from the oven and using tongs immediately place them in a bowl; cover with a lid or plastic wrap. Allow the peppers to steam for 15-20 minutes until they are cool to the touch and the skin is loose. 
  • Once cooled, peel the skin from the peppers. It helps to run them under cool running water while you peel the skin away. Slice the peppers in half, remove the seeds, and then chop into ½ inch pieces.

Paleo Chili Con Carne

  • While the peppers are roasting, prepare the meat. Using a sharp knife, trim visible fat from the chuck roast and pork shoulder. Cut the beef and pork into 1.5"inch cubes. Chop the bacon into ¼ inch pieces.
  • Heat the second tablespoon of olive oil over medium heat in a dutch oven. Working in batches, sear the beef and pork cubes. Place the cubes into the dutch oven in a single layer, turning every minute or two until browned on all sides. Remove the meat with a slotted spoon and set aside.
  • Once the pork and beef are browned, add the bacon to the dutch oven and sauté until the fat renders, 4-5 minutes. 
  • Add the diced onions and sautee, stirring occasionally, until soft, 7-10 minutes.
  • Push the onions to the side of the pan and add the garlic; sauté, stirring continuously, until fragrant, about 1 minute. 
  • Add the oregano, cumin, and chili power and sauté, stirring the spices into the bacon and vegetables, until the spices are fragrant, about 1 minute.
  • Add ½ cup of the beef broth to deglaze the pan, continuously stirring and scraping up any bits from the bottom of the dutch over until the broth stops bubbling. 
  • Add the beef and pork back to the dutch oven, along with the remainder of the beef broth, the canned tomatoes, reserved chopped peppers, and salt and pepper to taste. 
  • Increase the heat to high to bring the liquid to a boil, then decrease to low, cover and simmer for at least 2.5-3 hours. The chili is done when the meat is very tender and falling apart.
  • Ladle the chili into bowls and top with diced red onion and avocado. This keeps covered in the fridge for up to five days or frozen in an air-tight container for up to 3 months. 

Nutrition

Calories: 577kcal