Warm Hearth Paleo Chili (Printable)

A comforting blend of lean meats, fresh vegetables, and vibrant spices for a nourishing paleo meal.

# List of ingredients:

→ Meats

01 - 1 lb grass-fed ground beef
02 - 1 lb ground pork or turkey

→ Vegetables

03 - 2 tablespoons olive oil
04 - 1 large onion, diced
05 - 3 cloves garlic, minced
06 - 2 bell peppers, diced
07 - 2 carrots, diced
08 - 2 celery stalks, diced
09 - 1 medium zucchini, diced
10 - 1 (14.5 oz) can diced tomatoes, no sugar added
11 - 1 (6 oz) can tomato paste
12 - 1 cup beef or chicken broth, no sugar or binders

→ Spices

13 - 2 tablespoons chili powder
14 - 2 teaspoons ground cumin
15 - 1 teaspoon smoked paprika
16 - 1 teaspoon dried oregano
17 - 1/2 teaspoon ground cinnamon
18 - 1/2 teaspoon cayenne pepper
19 - 1 teaspoon sea salt
20 - 1/2 teaspoon black pepper

→ Optional Garnishes

21 - Chopped fresh cilantro
22 - Sliced avocado
23 - Diced green onions
24 - Lime wedges

# Steps:

01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
02 - Add diced onion, garlic, bell peppers, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.
03 - Add ground beef and ground pork. Cook, breaking up with a wooden spoon, until browned and cooked through, about 8 minutes.
04 - Stir in zucchini, diced tomatoes, tomato paste, and broth. Mix thoroughly until combined.
05 - Add chili powder, cumin, smoked paprika, oregano, cinnamon, cayenne pepper, salt, and black pepper. Stir well to distribute spices evenly.
06 - Bring mixture to a simmer, then reduce heat to low. Cover and cook for 30 minutes, stirring occasionally.
07 - Remove lid and simmer uncovered for an additional 10-15 minutes until chili reaches desired consistency.
08 - Taste and adjust seasoning as needed. Serve hot with optional cilantro, avocado, green onions, and lime wedges.

# Expert Advice:

01 -
  • The combination of two meats creates a depth and richness that feels indulgent while staying completely clean and wholesome
  • Its one of those rare recipes that actually tastes better the next day, making it perfect for meal prep or unexpected guests
02 -
  • The chili will continue to thicken as it cools, so do not worry if it seems slightly thinner than restaurant chili when you first finish cooking
  • That tiny pinch of cinnamon is what makes people ask what your secret ingredient is, so do not skip it
03 -
  • Let the meat get some serious color during the browning step since those browned bits are pure flavor
  • Taste and adjust your seasonings at the very end since the spices will mellow and develop during cooking

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