Beanless paleo chili that is perfect for those cold rainy days! Garnish with avocado and diced fresh onion.

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

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  • While meat is browning, melt ghee in a saucepan over medium heat. Add onion, bell pepper, and garlic; cook until onion is translucent and bell pepper is soft, 3 to 5 minutes. Dice 2 tomatoes and add to the saucepan with the onion and bell pepper. Place remaining 4 tomatoes in a blender and puree; transfer puree to the saucepan with the vegetables. Stir green chiles, cumin, chili powder, salt, garlic powder, and black pepper into the chili.

  • Stir browned beef into the saucepan with the chili. Simmer until heated through, about 30 minutes.

Cook's Notes:

Add more tomatoes for a thinner chile, or use fewer if you like it thicker. Feel free to use canned tomatoes instead of fresh.

Use any oil you prefer in place of the ghee. Use any color bell pepper you like. Use any cut of beef you prefer.

Nutrition Facts

340 calories; protein 27.6g; carbohydrates 10.1g; fat 21.1g; cholesterol 100.1mg; sodium 522.7mg. Full Nutrition
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