I have to make a confession: I’m not 100% positive this is entirely paleo chili. I know, I know, the title says it is in line with our caveman ancestors. Two things: the food we eat today is entirely different than what our ancestors ate, and in my opinion absolutely none of the recipes you can find online claiming to be paleo actually are. So the fact that there is chipotle in adobo makes this not “paleo” by the common, mainstream definition, but it also makes it delicious and does not reduce in the overall health of the chili by any stretch.
I’ve always been a fan of smoky, rich chili with a touch of Mexican flavor. Not too much, of course, as this is not taco soup. It’s paleo chili. Chili, however, is really an American southwest dish and therefore is influenced by Mexican cuisine so it should have some sort of Mexican flair. With the cumin, chipotle, and red chili flake, you’ll get just enough heat without being overpowering and turning into something just a little too far south of the border.
I also love that this paleo chili is extremely low in calories, but will make you feel full because of the volume of the dish. That is the trick to leaning out, FYI, because you have to have less calories in than out (law of Thermodynamics – learn about it) which is a lot easier to do if you keep yourself feeling full by eating lots of soups and vegetables!
- 1 pound Ground Bison, 90/10
- 1 pound Grass Fed Ground Sirloin, 90/10
- 1 Tablespoon Coconut Oil
- 1 Large Green Bell Pepper, diced
- 1 Medium Onion, diced
- 2 Stalks Celery, diced
- 2 Jalapeno Peppers, seeded and diced
- 1 Chipotle Pepper, chopped, + 2 Tablespoons of adobo
- 10 oz. Sweet Potato, peeled and chopped into squares
- 28 oz. San Marzano Tomatoes
- 2 Cups Chicken Stock
- 3 Tablespoons Ground Cumin
- 2 Tablespoons Chili Powder
- 1 Tablespoon Red Chili Flake
- Salt and Pepper to taste
- Heat a large Dutch oven over medium high heat, and add the coconut oil to the pot. When the oil is very hot, add the bison and the ground sirloin, and season with salt and pepper. Cook until the meat is golden, brown and delicious.
- Into the same pot, add the onion and celery, and then the sweet potato. Cook until the onion and celery have become translucent, and then add half of the spices, as well as the chipotle but NOT the adobo sauce, and the green pepper and jalapenos.
- Add the tomatoes, chicken stock, and bring the chili to a boil. Taste, and add the rest of the seasoning if desired. At this point, add salt and pepper if desired, and bring down to a simmer. Cook until the sweet potato has softened and the flavors have melded. This normally takes about an hour, and is honestly better the longer it sits.
Nutrition: ⅛ Batch
- Calories: 304
- Carbohydrates: 25 grams
- Protein: 30 grams
- Fat: 14 grams