Description

This Crock-Pot Paleo Chili recipe is a hearty, flavorful dish made with tender chuck roast, ground beef, and a variety of fresh vegetables simmered in a rich tomato and beef broth base, enhanced by aromatic spices. Perfect for slow cooking, this chili is Paleo-friendly and can also be adapted for Instant Pot or stovetop cooking, making it versatile for any kitchen.

Ingredients

Scale

Meats

2 pounds chuck roast, cut into 1-inch pieces
1 pound ground beef

Vegetables

1 large onion, diced
2 bell peppers, diced
2 cups diced zucchini
1 cup mushrooms, roughly chopped
5 garlic cloves, minced

Tomato & Sauce

1 (28-ounce) can tomato sauce
1 (15-ounce) can fire-roasted tomatoes, diced
1 (4-ounce) can mild green chiles

Liquids & Oils

1 tablespoon extra-virgin olive oil
2 cups beef stock

Spices & Seasonings

Kosher salt and freshly cracked black pepper, to taste
2 bay leaves
1 tablespoon garlic powder
¼ to ⅓ cup chili powder
2 tablespoons cumin

Optional Garnishes

Jalapeños, diced, for serving
Avocado, diced, for serving
Cilantro, stems removed, for serving
Green onions, chopped, for serving

Cook Mode Prevent your screen from going dark

Instructions

Brown the Chuck Roast: Heat olive oil in a large skillet or use the slow cooker’s browning mode over medium-high heat. Season the chuck roast generously with salt and pepper. Add the chuck roast to the skillet and brown all sides until a rich crust forms. Remove and transfer to a plate.
Brown the Ground Beef: In the same skillet, add the ground beef and cook over medium-high heat, breaking it up with a wooden spoon, until it’s fully browned, about 8 minutes. Drain off the fat by transferring the beef to a colander over a bowl.
Combine Ingredients in Slow Cooker: Into the slow cooker, add the browned chuck roast, ground beef, diced onion, bell peppers, zucchini, mushrooms, minced garlic, tomato sauce, fire-roasted tomatoes, green chiles, beef stock, bay leaves, garlic powder, chili powder, and cumin. Stir to combine.
Cook Chili: Set the slow cooker to HIGH for 4 hours or LOW for 8 hours. During this time, the flavors will meld, and the meat will become tender.
Season and Serve: After cooking, stir the chili, breaking up any large pieces of ground beef. Taste and adjust salt and pepper as needed. Serve family-style with optional toppings such as diced jalapeños, avocado, cilantro, and green onions.
Optional Instant Pot Method: Set Instant Pot to sauté and heat olive oil. Brown chuck roast pieces seasoned with salt and pepper. Remove and brown ground beef, then cook diced onion until translucent, add garlic for 1-2 minutes. Add vegetables, sauces, stock, spices, and mix well. Seal lid, pressure cook on manual for 20 minutes, then allow natural steam release for 30-40 minutes.
Optional Stovetop Method: In a Dutch oven or large pot, heat olive oil and brown chuck roast seasoned with salt and pepper. Remove, then brown ground beef, cook onion until translucent, add garlic and cook 1-2 minutes. Discard excess fat. Add vegetables, sauces, stock, bay leaves, and spices. Bring to boil, reduce to low, and simmer uncovered for 2.5 to 3 hours, stirring occasionally.

Notes

For a thicker chili, remove the lid for the last 30 minutes of cooking to reduce excess liquid.
Leftover chili keeps well in the refrigerator for up to 4 days and freezes perfectly for up to 3 months.
You can adjust the level of chili powder and jalapeños to control the heat according to your taste.
Beef stock can be substituted with bone broth for enhanced flavor and nutritional benefits.
This chili is naturally Paleo friendly and free from beans, making it suitable for those avoiding legumes.

Nutrition

Serving Size: 1 serving (approx. 10 oz)
Calories: 370
Sugar: 7g
Sodium: 550mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 4g
Protein: 30g
Cholesterol: 95mg