One of the pleasures of winter is eating chili on a cold snowy day. My Paleo Slow Cooker Chili recipe will ensure easy access to delicious chili whenever you want. This recipe is uncomplicated and produces perfect results every time. If I’m not feeding my family, I’ll split the batch in half and freeze one for later.
When I’m feeling especially festive, I’ll serve the chili as “Paleo Almost Frito Pie” with veggie cheese, shredded lettuce, diced fresh tomatoes, diced onions and… no Frito’s. I’ve seen plenty of delicious Frito alternative chips but none that are grain free so I just pretend the fritos are in there. It’s so good I almost forget I miss the chips.
I’m looking forward to hearing how this recipe works for you!
Paleo Slow Cooker Chili
Ingredients
- 2 lbs grass fed ground beef
- 2 TBSP olive oil
- 1 whole onion diced
- 8 cloves garlic minced
- 1 whole red and green bell pepper diced
- 1 cup carrots sliced
- 1 cup celery sliced
- 1 whole jalapeno minced
- 1 28 oz can crushed or stewed tomatoes
- 1 14 oz can diced tomatoes
- 1 15 oz can tomato sauce
- 3 TBSP mild chili powder
- 1 TBSP oregano
- 1 TBSP basil
- 2 tsp cumin
- 1 tsp pink salt
- 1 tsp pepper
- 1 tsp onion powder
- ½ tsp cayenne
- Garnish: avocado diced
Instructions
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Saute onions and garlic in large sauce pan over medium heat in olive oil. (I use my 5.5 quart Le Creuset round dutch oven.)
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Add ground beef and brown. Drain excess fat if desired.
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Transfer mixture to crock pot.
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Add in all veggies and spices, stir and cover.
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Set to low and cook for 6 hours.
Recipe Notes
If you're feeling festive make it into a “Paleo Almost Frito Pie” with veggie cheese, shredded lettuce, diced fresh tomatoes, diced onions and… sorry, no Frito’s.