Paleo Beef And Pork Chili Recipe
During the Paleolithic Era, early humans didn't have extensive farming systems much less the technology to make any of the processed foods we enjoy today. Because of this, as noted by the Mayo Clinic, prehistoric humans primarily relied on hunting and gathering food, consuming mostly meats, fish, vegetables, fruit, eggs, and seeds. Foods that became more common once farming took root in society like grains, legumes, and dairy products wouldn't have been regularly consumed.
As such some see these foods as modernizations that surpass what human beings are capable of healthily consuming, and thus the Paleo diet was created. The Paleo diet heavily eliminates processed foods, attempting to replicate what cavemen typically ate. Of course, Paleo can be a little tricky. To help demystify the strict use of ingredients, recipe developer and nutrition coach Michelle McGlinn shares below a flavor-packed, Paleo-friendly chili, made with fresh vegetables and grass-fed meat. It's customizable, too; so if you're seriously missing beans and salt, feel free to add them in. But if you're practically a caveman? Then this is for you.
Gathering the ingredients for paleo beef and pork chili
If you're strictly following a Paleo diet, you'll want to pay close attention to the ingredients you use in this chili. Start first with the pork belly and ground beef; while you can swap the pork belly with bacon, it won't be 100% paleo because of bacon's curing process. If you do make the switch, look for Paleo-friendly bacon, which will be preserved without using sugar. For ground beef, look for a variety that is grass-fed and as lean as possible; regular beef is made from cows fed with grains that aren't Paleo-friendly. Yep, it even matters what your food eats. If you aren't following Paleo precisely, try to at least use lean meat.
The rest of the ingredients are a little easier. You'll need carrots, onion, garlic, tomato, and mushrooms; we like cremini, but you can use any mushroom. You can't use canned tomatoes here — there's sugar in those — so rely on fresh, juicy tomatoes for the typical saucy texture of chili. Finish it off with beef stock and coconut aminos, then garnish with sesame seeds and scallions.
Brown the meats and soften the vegetables
To develop flavor, first crisp the pork belly and brown the ground beef. Add the pork belly to a deep, hot pot or Dutch oven and sear until beginning to brown. Add the ground beef and crumble into small pieces until the beef is completely browned. Add in the carrots, onion, and garlic and cook for a few minutes to soften.
Simmer away
If you sourced very lean beef, you likely won't need to drain the pot before adding the stock. Add in the tomatoes, beef stock, and coconut aminos, then bring to a simmer and cover. Turn the heat to medium-low and simmer for nearly two hours, stirring occasionally. If the broth is reducing rapidly, splash more stock into the pot and reduce the heat further. The chili should be saucy, not soupy, so some reduction is necessary.
Serving Paleo chili
The chili is ready when the pork is meltingly tender and the chili has a distinct umami flavor. After two hours, the flavors should have melded together flavorfully; if the chili is bland, add another splash or two of coconut aminos and simmer for a few more minutes. Even if you are strictly following Paleo, you can sprinkle the chili with a small amount of sea salt or Kosher salt if the flavor's not quite there.
To serve, divide into bowls and sprinkle with sesame seeds and scallions. You can serve this chili with sliced cucumbers, baked potatoes, or mashed sweet potatoes. If you can find sugar-free bread made with almond or coconut flour, you can scoop up the chili with Paleo-friendly crusty bread. If you have leftovers, this chili can be saved for up to a week and reheated gently in the microwave or on the stove.
- 1 pound pork belly, cut into ½-inch pieces
- 1 pound grass-fed ground beef
- 5 ounces cremini mushrooms, finely chopped
- 2 medium-sized carrots, peeled and finely chopped
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 large tomatoes, roughly chopped
- 2 cups beef stock
- 2 tablespoons coconut aminos
- Scallions, sliced, for serving
- Sesame seeds, for serving
- In a large pot or Dutch oven, heat a thin layer of oil over medium heat. Once hot, add the pork belly pieces and cook until starting to turn golden brown, about 10 minutes.
- Add the beef, crumbling as it browns. Once mostly browned, about 3–4 minutes, push the meats to the side of the pot and add the mushrooms. Cook the mushrooms until browned and glossy, about 3–4 minutes longer.
- Add the carrots, onion, and garlic and stir to combine. Cook until fragrant, about 2 minutes.
- Add the tomatoes, beef stock, and coconut aminos. Stir to combine and bring to a simmer. Turn the heat to medium low and simmer, covered, for 2 hours. Beef stock will reduce; if needed, add more beef stock to avoid burning.
- Once ready, pork will be completely tender and tomatoes will have broken down. Divide into bowls and garnish with scallions and sesame seeds.
| Calories per Serving | 899 |
| Total Fat | 76.0 g |
| Saturated Fat | 28.2 g |
| Trans Fat | 0.9 g |
| Cholesterol | 152.0 mg |
| Total Carbohydrates | 14.9 g |
| Dietary Fiber | 2.9 g |
| Total Sugars | 7.6 g |
| Sodium | 515.2 mg |
| Protein | 37.8 g |
