This Classic Paleo, Whole30, and Low Carb Keto Chili recipe is easy, filling, and comforting when its cold outside. It’s made with ground beef and a simple blend of homemade spices, tomatoes, and chilis – you will never even miss the beans!
This is my mom’s classic chili recipe that I’ve eaten since I was a little girl. Now that I’m grown with a family of my own, it’s the recipe I make for them too. I’ve just made a few tweaks to make it Paleo & Keto compliant.
It’s a traditional, classi chili recipe that’s easy, filling, and comforting when its cold outside. It’s made with ground beef and simple blend of homemade spices, tomatoes, and chilis – you will never even miss the beans!
While most chili recipes are naturally gluten free, not all are Paleo and Keto. Not only do many chili recipes rely on beans – which are not paleo, keto, or low carb, 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, my entire family prefered it without.
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. I hope this recipe becomes a staple in your family like it is in ours. 😊
Pin for later:
Craving cornbread and sour cream to go with your chili? Check out my Paleo Sweet Cornbread Muffins, Keto & Paleo Cornbread, and Easy Peasy Dairy Free Sour Cream 😊
Simple, Classic Chili {Paleo}
Any links on this site may be affilate links. If you purchase anything through them, your cost will remain the same, but I may make a small comission. Thank you for your support!
Ingredients
- 2 Tbsp. Coconut Oil
- 2 Pounds Ground Beef preferably organic and grass fed
- 1/2 Large or 1 Small Onion finely chopped
- 2 Cloves Garlic Minced
- 1 10 oz. Can 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
- 1/4 tsp. Cayenne Pepper optional
- 3/4 tsp. Sea Salt
Instructions
- 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!
Nutritional information is approximate and may vary.
this post is part of Allergy Free Wednesdays
Any links on my site may be affilate links. If you purchase anything through them I may make a small commission. Thank you for your support to keep this free resource available!
Another goodie! We also add diced eggplant. Put it in when you add the meat. It soaks up the good fats from the meat cooking and turns soft. Basically, its the beans in the chili. 🙂 (Oh, and smoked paprika is awesome in chili.)
This looks like my husband’s kind of chili – he really doesn’t like beans. I’d be tempted to sneak in some veggies on him and the idea mentioned above of eggplant sounds really tasty!
Yeah, I have yet to try the eggplant but it sounds tasty!!
-Cassidy