Cozy Paleo Grass-Fed Beef Chili

The temperate has finally dropped in San Francisco, and ALL I want is warm, cozy food. And there’s nothing that pairs better with a cozy Sunday at home, football on in the background, than CHILI.

This paleo version (no beans) is loaded with nutrient-rich grass-fed beef or bison, tons of veggies, and of course some SPICE. If you have any non-paleo bean lovers in your household, it’s super easy to add them as well! I heat up canned kidney beans separately and just add them to my boyfriend’s serving.

I used grass-fed ground, which is rich in bioavailable omega-3s, zinc, iron, selenium and B vitamins. I also branched out and incorporated ground bison. Bison is leaner than beef – lower in fat and higher in protein – making it a great choice for anyone looking to lower their overall caloric intake.

I also like incorporating & recommending bison because the average bison meat tends to be higher quality than the average beef. In America, the majority of the beef produced comes from factory farms, where antibiotic and hormone use is (unfortunately) common.

Bison/buffalo are rarely raised in factory farms or CAFOs and tend to graze freely on grass, and antibiotics/hormones are not used. So if you don’t have access to grass-fed beef, bison can be a great option!

And for my plant-based friends out there, you can easily keep the seasonings, but sub beans and/or tempeh for the meat!

BEEF & BISON CHILI INGREDIENTS

• 1 pound ground grass-fed or ground bison
• 2 tbsp olive oil
• 1 yellow onion (diced)
• 1 large red bell pepper (diced)
• 2 cups carrots (diced)
• 2 cups celery (diced)
• 2 tablespoons tomato paste
• 1 (16 oz) can crushed tomatoes
• 4 cups beef bone broth (or sub beef stock)**

*Depending on how thick or soupy you like your chili

**To make plant-based, sub meat for 1 can kidney beans & 1 can pinto beans, and sub bone broth for vegetable stock

SEASONING & SPICES

• 3 tbsp chili powder
• 2 tbsp ground cumin
• 1 tbsp garlic powder
• 1 tbsp coconut sugar (optional)
• 2 tsp dried oregano
• 2 tsp black pepper
• 1tsp – 1 tbsp salt* check your broth for salt! add salt slowly & taste, depending on salt level in broth
• 1/2 tsp cayenne (leave out if you don’t like spice or add more to take up the heat)
• Juice of 1-2 limes
• Cilantro (for serving)
• Extra limes (for serving)

CHILI RECIPE INSTRUCTIONS

1. In a large pot, start by sauteing diced yellow onion in olive oil over medium heat
2. Once translucent, add diced celery, carrots, bell pepper & sautee until soft (~10 minutes)
3. In a separate skillet, cook ground beef until browned – turn off heat & set aside
4. Add all spices to the veggie mixture and stir to coat evenly, then add in tomato paste, tomato sauce & bone broth
5. Bring to a rolling boil, then reduce to a simmer and add in browned meat
6. Let simmer! The longer the simmer the better it will taste, but even at ~30-45 minutes it’s delicious!
7. Add lime juice before serving & top with cilantro & an extra lime wedge (also pairs SO well with Simple Mills paleo crackers)

What’s your favorite cozy fall meal?