Holiday Market Paleo Chili

There's something about the smell of chili simmering on a cold afternoon that makes you feel like you've got your life together. I discovered this recipe while wandering through a holiday market, half-frozen and craving something real—not another sugary seasonal drink but actual food that would stick with me. That evening, I threw together what I could remember of the spices and vegetables I'd seen, and by some miracle, it tasted like home.

I remember making this for friends who'd spent all morning ice skating, and the moment they walked in and smelled it, their whole faces changed. Someone asked if I'd been cooking all day, and I got to tell them it was ready in an hour. That's the kind of magic this chili has—it tastes like effort without actually demanding it.

Ingredients

• Ground beef (grass-fed, 1½ lbs): The foundation—grass-fed meat brings a depth you can actually taste, and it's worth seeking out.
• Ground pork or turkey (½ lb, optional): A trick for adding richness and complexity without heaviness.
• Large onion (diced): The backbone that builds flavor as it softens; don't skip this step.
• Bell peppers (2, red or green): They bring natural sweetness and a subtle brightness that balances the spices.
• Large carrots (2, diced): Cook slower than peppers, so their sweetness deepens with time.
• Garlic (3 cloves, minced): Add it with the vegetables so it toasts gently in the pan, not aggressively burned.
• Sweet potato (1 medium, diced): This is what makes it feel different from regular chili—it adds body and a hint of natural sweetness that paleo-eaters actually need.
• Diced tomatoes (14.5 oz can, no added sugar): Check the label; this is non-negotiable for the integrity of the dish.
• Tomato paste (6 oz can): Concentrate your tomato flavor into something deep and almost umami.
• Chili powder (2 tbsp): The star of the spice lineup; quality matters here, so taste as you go.
• Smoked paprika (1 tbsp): Where the subtle smoke comes from—don't use regular paprika as a swap.
• Ground cumin (2 tsp): The earthy note that keeps everything grounded.
• Dried oregano (1 tsp): A whisper of Mediterranean warmth in every bite.
• Ground cinnamon (½ tsp): The secret ingredient nobody sees coming; it adds complexity without tasting sweet.
• Cayenne pepper (½ tsp): Start conservative and adjust upward if heat is what you want.
• Sea salt (1½ tsp): Added upfront, but you'll almost certainly adjust at the end.
• Black pepper (½ tsp, freshly ground): Fresh is always better.
• Beef broth (2 cups, no additives): This is your liquid anchor; read the label to ensure it's clean.
• Mushrooms (1 cup, optional): Adds earthiness and makes it heartier if you're feeding extra people.
• Zucchini (1, diced, optional): Another way to stretch it without changing the character.
• Fresh cilantro and avocado (for serving): These finish it—cilantro brings brightness, avocado brings richness.

Instructions

Brown the meat:

Heat your pot over medium heat and add the ground beef and pork, breaking everything apart as it hits the pan. The goal isn't pretty pieces—you want it all crumbled and in direct contact with the heat. Once it's no longer pink and smells deeply savory, about 6 to 8 minutes, you can drain off excess fat if there's a visible pool sitting on top.

Build the base:

Add your onion, bell peppers, carrots, and garlic to the browned meat. The vegetables will stick slightly to the bottom where the meat was, and that's exactly what you want—they'll pick up all that browned flavor. Let them soften for 5 to 6 minutes, stirring now and then.

Add the tomatoes:

Stir in the sweet potato, the whole can of diced tomatoes with its juice, and the tomato paste. Mix until everything is coated and combined; the paste will seem stubborn at first but it releases into the liquid.

Toast the spices:

Sprinkle in all your chili powder, paprika, cumin, oregano, cinnamon, cayenne, salt, and pepper at once. Stir constantly for about a minute so they bloom in the warmth and the whole pot smells like possibility.

Deglaze and bring to a boil:

Pour in your beef broth while scraping the bottom of the pot with your spoon—those browned bits are flavor gold. Bring the whole thing to a gentle boil, which should take just a few minutes.

Simmer low and slow:

Turn the heat down to low, place the lid on top, and let it bubble very gently for 30 minutes. Stir it once or twice so nothing sticks, and by the end, the sweet potatoes will be tender and the flavors will have settled into something unified and deep.

Taste and adjust:

This is where you get to course-correct. If it needs salt, add a pinch. If it's too thick, pour in a bit more broth; if it seems thin, let it keep simmering uncovered for another few minutes.

Serve and finish:

Ladle it into bowls and top with fresh cilantro and sliced avocado if you have them. The cilantro cuts through the richness, and the avocado adds a cooling counterpoint.

Save

One winter, I made this chili for my sister the night before she moved across the country, and we sat at the kitchen counter eating it straight from the pot, talking until it went cold. Sometimes food is just food, but sometimes it's a moment you didn't know you needed.

Why the Spice Blend Works

Most chilis rely on a wall of heat, but this one builds flavor in layers. The smoked paprika whispers rather than shouts, the cumin grounds everything in earthiness, and the cinnamon—that unexpected note—adds a subtle complexity that makes people pause mid-bite and ask what that is. The cayenne is there if you want heat, but it's optional because the real power is in the combination, not the fire.

Paleo Without the Compromise

The sweet potato is the linchpin here. It does what grains would do in a regular chili—it adds body, depth, and natural carbohydrates that keep you satisfied without making you feel sluggish. The vegetables are substantial enough that you could stretch this further with mushrooms or zucchini and nobody would notice you'd made it more vegetable-forward. The beauty of paleo cooking is that you're not removing things you love; you're replacing them with things that taste just as good.

Make Ahead and Freezer Notes

This chili is honestly better the next day—the flavors settle and deepen in the cold, then bloom again when you reheat it. Freeze it in portions so you have quick wins on nights when cooking feels impossible. Just know that when you reheat it, it'll be thicker than it was fresh, so add a splash of broth or water to loosen it up.

• If you're taking this somewhere, transport it in a container with the avocado and cilantro on the side so they don't wilt.
• Cold chili tastes different—sometimes better, sometimes like it needs a pinch more salt, so always taste as you reheat.
• The longer it sits in the freezer, the more the spices integrate, so even a month in, it'll taste like you made it yesterday.

Save

This chili tastes like care, like someone took time to get the spices right and the texture balanced. It's the kind of dish that makes cold days feel less lonely.

Recipe FAQs

→ Can I freeze leftovers?

Yes, the leftovers freeze very well and often taste even better the next day as the spices have more time to develop.

→ How spicy is this dish?

It has a mild kick from the cayenne and chili powder, but you can easily increase the heat by adding more cayenne or a jalapeño.

→ What cuts of meat work best?

Grass-fed ground beef provides a rich base, while adding ground pork or turkey introduces extra moisture and depth of flavor.

→ How do I ensure it stays Paleo?

Check labels on your beef broth and canned tomatoes to ensure there are no added sugars, preservatives, or non-compliant additives.

→ What adds sweetness to the flavor?

The diced sweet potatoes provide a subtle natural sweetness that balances the savory beef and smoky spices perfectly.