This is my mom’s classic chili recipe that I’ve eaten since I was a little girl and now that I’m grown with a family of my own, it’s the recipe I make for them too. It’s easy, filling, and comforting when its cold outside. I hope it becomes a staple in your family like it’s been in ours 🙂
While most chili recipes are naturally gluten free, not all are Paleo. Some people put masa (corn flour found in the Mexican food section) in their chili to give it an earthy, corn-like taste. But even when we did eat corn I liked it better without masa, but it’s a personal preference. If you do want to add masa (keep in mind that it would no longer be Paleo), just mix 1/4 C masa with 1/2 C water and stir into your chili just before serving. Also, if you’d like your chili to have some heat to it, just add 1/4 tsp. cayenne pepper, I never do this because we don’t really like spicy food 🙂
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*When following a Paleo diet some people now include dairy, but for a dairy free sour cream recipe to serve with your chili, I like THIS NUT & DAIRY FREE CULTURED SOUR CREAM or THIS ONE from the Tasty Alternative.
- 2 Tbsp. Coconut Oil
- 2 Pounds Ground Beef (preferably organic and grass fed)
- ½ Large or 1 Small Onion, finely chopped
- 2 Cloves Garlic, Minced
- 1 Can (10 oz.) Diced Tomatoes With Green Chili's (I use Ro-Tel)
- 1 16-oz Can Tomato Sauce
- 2 Tbsp. Chili Powder
- 1 Tbsp. Ground Cumin
- 1 tsp. Dried Basil
- 1 tsp. Oregano
- ¼ tsp. Cayenne Pepper (optional)
- ¾ tsp. Sea Salt
- Melt the coconut oil in large pan or dutch oven over medium heat.
- Add the beef and onion and cook until beef is browned and onion is translucent, breaking the beef apart with a wooden spoon as cooking.
- Drain off fat if desired.
- Add remaining ingredients and bring to boil.
- Reduce heat, cover and simmer 30-40 minutes.
- Taste and adjust seasonings as desired and serve hot. Easy and delicious!
this post is part of Allergy Free Wednesdays