Paleo Chili

Course: Dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 servings
Calories: 372
Print Recipe

Ingredients

  • 2 lbs ground beef
  • 1/2 medium yellow onion
  • 4 cloves garlic
  • 1 jalapeno
  • 1 poblano pepper roasted
  • 1 red bell pepper
  • 28 oz canned diced tomatoes
  • 16 oz Pacific Foods Organic Beef Bone Broth
  • 1 tsp salt more to taste
  • 8 oz tomato paste

Chili Seasoning

  • 4 tbsp chili powder
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 1/2 tsp granulated garlic
  • 1 tsp granulated onion
  • 1 tsp oregano
  • 1 tsp red pepper flakes

Toppings

  • 1 jalapeno sliced
  • 8 oz non-dairy cheese
  • 1/2 medium yellow onion diced

Instructions

  • In a large pot, brown ground beef and drain in a colander. While beef is draining, in the same pot add onion and garlic and cook for about 2-3 minutes until opaque and aromatic. Return Beef into pot and salt. 
  • Stir in Chili Seasoning, diced tomatoes and Pacific Foods Organic Beef Bone broth. Bring to a simmer. While this is happening, roast poblano over an open flame until charred. Scrape off charred skin with a knife, chop, then add into pot.  
  • Chop jalapeno and red bell pepper and add into pot. Check flavor and add tomato paste and more salt to taste if necessary. Cover and let simmer for about 60 minutes. 
  • If you want a thicker chili, allow it to rest in the fridge over night. If not, serve and enjoy!

Nutrition

Calories: 372kcal | Carbohydrates: 16g | Protein: 24g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 827mg | Potassium: 974mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2375IU | Vitamin C: 52.1mg | Calcium: 95mg | Iron: 5.6mg