I enjoy Chili on cold, gray winter days. Considering making Chili without beans took me a minute to get my mind around, because I had always used them in the past. In my family, it is a lot easier accept giving up beans than it would be to remove meat, so that was a plus. I was concerned that there would not be enough texture or that it would not be filling enough. This recipe past the test.
Melanie's Paleo Friendly Chili
Prep time
Cook time
Total time
This recipe is flavorful without being too spicy. It is hearty and easy to put together. You can adjust the spice level up by adding red pepper flakes. I have onions, peppers chopped and frozen as well as the ground beef cooked and frozen, which makes any recipe go together much faster.
Author: Melanie Dearing
Course: Main
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 lbs. organic ground beef (I use Costco's)
- 1 medium onion, diced (I like red or yellow)
- 1½ cups diced bell peppers (I like to use three colors for visual interest)
- 1 14.5 can organic diced tomatoes (I use Mur-Glen fire roasted)
- 1 10 oz. can diced tomatoes with green chilies (I like mild)
- 1 15 oz. can organic tomato sauce
- 2 tbsp. paprika (I sometimes use smoked paprika)
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 2 tbsp. chili powder
- 2 tbsp. coconut aminos
- salt to taste
- 2 tbsp. healthy fat/oil of choice (I use avocado oil or nitrate free bacon drippings)
- *additional optional suggestions: 1 tsp. cumin; red pepper flakes to your taste
Instructions
- Heat oil/fat in large skillet.
- Sauté onions and peppers until onions are translucent.
- Remove and set aside.
- Brown ground beef and drain. (If not already cooked)
- Return onions, peppers and beef to skillet.
- Add all spices and seasonings and stir to combine.
- Add cans of diced tomatoes, tomato sauce and coconut aminos.
- Simmer to your personal taste preference.
