Ultimate Paleo Chili


By: Holly Gary

Servings: 6

2lbs lean ground beef (good) or grass-fed ground beef (best)
2 medium onions, chopped
1 large green bell pepper, chopped
1 large yellow bell pepper, chopped
3-5 cloves garlic, minced
1 – 28oz can tomato pureé
1 – 14oz can tomato sauce
1 1/2 cups coffee (substitute with broth if you prefer)
3T chili powder
2T cumin
1T oregano
1 tsp garlic powder
1 tsp onion powder
2 tsp pumpkin pie seasoning (substitute with 1tsp cinnamon + 1tsp nutmeg)
1/2 tsp cayenne (optional)
1 tsp sea salt + sprinkle
1 tsp pepper + sprinkle
1 T coconut oil

Instructions: Sauté onions and bell peppers in coconut oil over med-high heat in a large dutch oven or soup pot. Sprinkle with salt and pepper. About 5 minutes.

Add beef and garlic and cook until brown. About 7  minutes.

Add tomato pureé, tomato sauce, coffee and spices. Bring to a bowl, then reduce heat and simmer 1-2 hours.

Enjoy! Makes 6 large servings.


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  1. Lee Lasater
    January 14, 2013 at 10:11 am

    Yum yum

  2. Katy
    February 2, 2013 at 7:41 pm

    Loved it!! Very tasty and enjoyed by all. We are only new to the paleo lifestyle and are really impressed with the recipes out there.

  3. LC
    March 8, 2013 at 9:46 pm

    Holy crap this was so good! The longer it simmered, the better it got. Yummm!

  4. Lisa
    June 4, 2013 at 1:37 pm

    The absolutely, most delicious chili I’ve ever had.

  5. Joe
    June 7, 2013 at 4:54 am

    Did I read this correctly?? Coffee?? Instead of coffee what kind of broth can I use?? Or if I want to use coffee, which kind??

  6. breakndishes
    August 2, 2013 at 7:23 pm

    Seek and you find! I wasn’t expecting to also know how to make pasta sauce too..lol But now that I do, I can try out the Paleo-butternut squash lasagna! Oh, and the chili is the bomb! Thanks for my two newest Paleo dishes.

  7. GK
    August 21, 2013 at 11:37 am

    How big would you say your “6 large servings” are? I’m looking to “can” some chili in retort packages to eat during a cross country trip I’m taking. Just trying to get a feel for how much I’ll need to make.

  8. Andrew C
    September 19, 2013 at 6:19 am

    I have made this chili three or four times already. Great results. Thank you for sharing!

  9. Trudy
    September 24, 2013 at 6:54 pm

    Wonderful chili recipe!! We used chili grind sirloin and a mix of three different chile powders–smoked Serrano, Aleppo and New Mexico, and we added 1 T Cocoa powder. We just used tomato purée, because that’s what we had. It was really the best we have ever cooked, and we’ll keep this recipe handy!

    On the carb front, the tomatoes added a lot of carbs, and still thinking on how to reduce that–really raised blood sugar too much after one bowl, but damn, it was good!!

  10. Pamela
    September 25, 2013 at 5:52 am

    Our whole house smells wonderful! Good use of my coffee I never get to finish in the morning! I added several different fresh peppers from the garden and veggies too!

  11. Elizabeth D
    September 30, 2013 at 2:30 pm

    I’m waiting on my batch now. Can’t wait to try it! Smells awesome!!

  12. Jody Foote
    October 11, 2013 at 11:47 am

    What other veggies would you suggest adding to chili to take up the space of the beans? I need something in it besides meat to round it out and was thinking different types of hardier squash and green leagues, like collards. Any other ideas/suggestions?

    • Squatchy
      October 13, 2013 at 1:55 pm

      I like to serve chili over roasted spaghetti squash. You could also add in other squashes like you said (acorn, delicata, butternut, etc.). Sweet potatoes or even regular potatoes (if you do those) could work too.

  13. Pat
    January 22, 2014 at 3:23 pm

    My very picky eater son loves this chili. Thank you for adding an additional meal to my limited menu options.

  14. neil
    January 29, 2014 at 4:33 am

    I love it, but Maybe a bit too spicy for my kids, also added a tablespoon of local honey to give a little sweetness, even better now :)

  15. Jennifer miller
    February 19, 2014 at 5:27 am

    This chilli is amazing have made it a few times thank you so much I am a new comer to the paleo diet world and this meal is so good on the really cold days outside

  16. Suzana
    April 1, 2014 at 8:22 pm

    Hi Christopher, his is really awesome recipe. I like the way you have presented this excellent recipe “Ultimate Paleo Chili” that is very easy to understand and also the images you have used in this recipe is amazing. Keep up the good work. I will definitely give it a try.

  17. Steph
    June 30, 2014 at 3:56 pm

    What’s with the sour cream, in the photo?

    • Nikki
      July 29, 2014 at 12:34 pm

      A little dairy is fine if the body tolerates it!

  18. Stephanie
    August 13, 2014 at 9:22 pm

    Can you taste the pumpkin pie seasoning?

  19. Annie
    September 29, 2014 at 8:46 am

    This was awesome!! Instead of coconut oil (I didn’t realize I had run out) I used black truffle oil. Absolutely loved this! Currently eating it for lunch now!

  20. maxi
    November 9, 2014 at 11:10 am

    My husband has been following a paleo diet for several months now and this has been our favorite recipe thus far. It has become a Sunday tradition especially now during football Sunday

  21. Rae Ann
    February 6, 2015 at 9:04 am

    Where do you get tomato puree or is there a substitute? Can I use two cans of chopped tomatoes?

    • Squatchy
      February 8, 2015 at 3:15 pm

      I would imagine that would work. You could always puree chopped tomatoes too if need be.

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