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Paleo Style Chili Con Carne

Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: dinner
Cuisine: American
Keyword: chili, paleo
Servings: 8
Author: Greg Fleischaker


  • 3 tablespoons ancho chili powder or substitute 1-2 tablespoon chipotle chili powder
  • 3 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 1/2 cup water
  • 4 lbs beef chuck pre-cut from the butcher greatly reduces prep time! I've also used pork in a pinch.
  • 1 tablespoon salt for seasoning the beef
  • 1-2 tablespoons cooking fat
  • 1 onion chopped
  • 5 cloves garlic minced
  • 2-3 jalapenos diced (the more seeds and inner white membrane you keep, the spicier your chili)
  • 1 can crushed tomatoes 28 oz
  • 8-10 cups homemade chicken stock if store bought, I prefer Kettle & Fire brand
  • 3 tablespoons arrowroot mixed with about 1/2 cup water or stock


  • Place your chili powders, cumin and oregano in a small bowl, and add 1/2 cup hot water
  • Cut your beef chuck into bit sized pieces (whatever size that means for you and your family!), removing excess fat and any connective tissue
  • Heat large dutch oven over medium to medium high heat on stove, and add your cooking fat
  • Add beef pieces to dutch oven in batches, taking time to ensure each batch becomes nicely browned on the outsides of each piece, add more fat to the pan as needed during the cooking process
  • Once all of the beef has been browned, remove from pan, and add a bit more fat if needed to keep the pan from drying out and burning
  • Add chopped onions to pan, and saute for 5 minutes or so, until they soften and start to brown
  • Add minced garlic and diced jalapenos to the onions, cook for just a minute or two, until they become very fragrant
  • Add the chili powder paste you mixed up earlier, stir in and coat all of the onions with the mix, cook a few minutes until the powder becomes very fragrant
  • Add the tomatoes and beef and mix completely, then add chicken stock and stir again
  • Add the arrowroot to water and make a slurry mixture, and set aside to use later
  • Let chili simmer on the stove for two to three hours, scraping off any scum or excess fat that floats to the surface
  • Towards the end of the simmering, about 15-30 minutes before you want to eat, add the arrowroot slurry to your chili
  • Make sure to prepare more chili than you will initially eat, because this Paleo Chili recipe makes wonderful leftovers!