Do you want to know the secret to paleo chili perfect?
Using cubed pieces of chuck, mixed in with ground beef and sausage. I know it seems simple, or maybe you think it’s overkill, but mannnn. It adds SO much juicy, tender and delicious flavor to this chili, you won’t be able to get enough — and you’ll wonder why beans were ever added to chili in the first place…
This paleo chili is about to be your family’s new paleo foods staple. So let’s do this!
How to Make Paleo Chili
The trick to nailing this paleo chili recipe is to brown all your meats and low carb vegetables. This will take a little extra time to do properly, but will make all the difference in this chili’s flavor.
Here are a few tips and tricks:
Use a wide bottom pot to cook your chili.
The more surface area your pot provides, the more you’re able to fit in the pot without overcrowding it. We want to cook, not steam, all the meat and veggies for the paleo chili. Make sure you can see the bottom of the pot when you add the meat in.
This can be achieved in a smaller pot by cooking the chili ingredients in batches.
Roasting your spices.
The technique of roasting spices isn’t often used in Western cooking, but it helps to intensify their flavors and makes them a bolder part of this paleo chili! Add them and give them a good stir to coat the meat before we add our liquids.
Cooking your paleo chili.
Alright, here’s where we’ll need to pay special attention to our low carb soups on the stove, the pot we’re using and our heat. We want to cook most of the liquid out of our chili, while tenderizing the meat.
For this reason, we need to keep our paleo chili at a constant simmer.
Over a simmer will make the meat tough and evaporate the liquid too quickly — while lower than a simmer will evaporate the liquids slowly and take forever to get the consistency just right.
Check your paleo chili often, give it a gently stir, and adjust the heat as necessary.
Low carb chili Toppings
Your low carb chili toppings will vary with your eating plan, especially since you don’t need to be on a paleo eating plan or low carb eating plan to crave this delectable meal!
Here are some suggestions:
Paleo Chili Approved Toppings
Here are some tasty paleo food list items that go GREAT with chili:
- Fresh herbs: cilantro or parsley
- Green onions
- Chopped bacon (be sure to cook before topping your paleo chili with bacon)
Keto Chili Approved Toppings
If you’re sticking to low carb foods, you have a little more flexibility with your keto chili toppings. Here are some low carb shopping list items, in addition to the toppings listed above…
- Sour Cream
- Shredded Cheese
- Cheese Chips
Chili Without Beans Variations
There are a handful of ways to adjust this chili without beans to your taste buds: from different meats, to veggies to more heat, you name. But before you start adjusting, I want to mention that this chili recipe is my family’s favorite (as is)!
Here are some ideas:
Swapping the meat.
The 3 meats used in this chili can be swapped to suit your cravings. Use all ground beef, all sausage, or all chuck. Or, try making paleo chili turkey or ground chicken.
Feel free to add your favorite vegetables to this paleo beanless chili recipe. If you aren’t following a low carb eating plan, paleo chili sweet potato would be delicious. Mushrooms are also great in this chili.
Spice it up.
Add whatever spice you like to this chili. Maybe another jalapeno? Or some cayenne pepper? I’m a wimp with heat and think this chili recipe is spicy enough!
If you aren’t sure how you feel about spice, taste test as you can and adjust as needed.
Meal Prepping chili recipe no beans
Low carb meal prep is life! And there are few better recipes to paleo meal prep with than this chili recipe no beans.
Make a big batch (heck, maybe even double it!), then allow it to cool in the fridge overnight. Place 1-2 servings in a resealable bag (labeled with the name and date) and toss it into the freezer.
Next time you’re craving paleo chili, just reheat, cover with toppings and serve!
Reheating no bean chili
From the fridge, no bean chili is super easy to reheat in the microwave or over the stove.
In the microwave: place a paper towel over the top (this prevents it from splashing throughout the inside of your microwave) and heat using 30 second intervals, stirring in between.
On the stove: heat your paleo chili in a small pan over low heat. Check constantly and give it a good stir to make sure it isn’t getting too hot or burning on the bottom.
From frozen: it’s best to allow your chili to come to room temp before defrosting it, but if you’re too hungry, follow the stove top instructions above. It may help to add a splash of water or chicken broth to the pot of paleo chili.
Paleo Chili Recipe
Without further ado, let’s do this 3 meat paleo chili recipe thing!
Let me know what you think in the comments below, did you try any of the variations? Did the chuck change your life?! Enioy!
Pst, if you’re looking for the paleo chili calories or the carbs in this chili recipe, check below the recipe for full nutritional information.
- 2 Tablespoons Vegetable Oil
- 1 Yellow Onion chopped
- 2 Bell Peppers chopped
- 1 Jalapeno minced
- 2 Tablespoons Garlic minced
- 1 Lb Ground Beef 80/20
- 1 Lb Italian Sausage
- 1 Lb Boneless Chuck trimmed and cut into 1/4-inch cubes
- 2 Tablespoons Ground Cumin
- 1 Tablespoon Smoked Paprika
- 1 Tablespoons Oregano
- 2 Teaspoons Salt
- 2 Teaspoons Black Pepper
- 2 Bay Leaves
- 2 - 14 oz Can Petite Diced Tomatoes
- 2 Cup Chicken Broth
- Add oil to large saucepan over medium heat.
- Once shimmering, add onion, bell peppers, and jalapeno. Cook until soft, about 10 minutes.
- Add garlic and give it all a stir, cook until garlic is fragrant, about 2 minutes.
- Once cooked, place all veggies on a large plate and set aside.
- Crank up the heat to high in the saucepan, and add the boneless chuck to brown. Rotate with tongs as you brown each side.
- Set aside on the plate with the veggies.
- Add ground beef and sausage to pan in batches so as not to crowd the pan. Brown evenly.
- Add cumin, paprika, oregano, salt and pepper and stir together for about 1 minutes, or until the spices are fragrant.
- Add petite diced tomatoes, chicken broth and sauteed veggies and any meat you removed from the pan. Stir to combine.
- Bring chili to a simmer, and simmer uncovered for 1hr 45 - 2 hrs, or until your chili has reached your desired consistency.
- Serve warm with cilantro, salsa or jalapenos and enjoy!
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