Please welcome Tina Tsai from Oh Snap! Let’s Eat to the blog today! She’s sharing her Spicy Paleo Slow Cooker Chili with us! Yay for Paleo chili!
Chili is perfect for a lazy, chilly, rainy day, especially if you can make it in the slow cooker. It was exactly chili weather the other day so I was definitely craving it… the only issue was I didn’t have any chili powder laying around! Doesn’t matter to me,because I can make paleo slow cooker chili without any chili powder! Be warned though, this crock pot recipe’s very spicy if you add the cayenne pepper and jalapeño! So, skip those if you don’t want it like that.
Paleo Chili – Spicy Paleo Slow Cooker Chili (without Chili Powder)
1 large onion (chopped)
1 green pepper (chopped)
8 oz sliced portobello mushrooms (I used sliced baby portobello mushrooms)
2 cloves garlic
2-3 tbsp paprika (If you donít want it really spicy, go ahead and use 3 tbsp and no cayenne pepper. If you do want spicy, use 2 tbsp of paprika and 1 tbsp cayenne pepper)
0-1 tbsp cayenne pepper (itíll be spicy! so put less or even none if you donít like spicy!)
1 jalapeño (optional, add only if you like it very spicy like me!)
1 lb ground beef
2 (28 oz cans) of diced tomatoes (undrained)
2 tbsp butter or ghee (optional)
Salt, pepper as desired
1. Use a chef’s knife to chop up all those things you are supposed to chop up. This includes the onion, green pepper, optional jalapeno, and mushrooms.
2. Turn crock pot/slow cooker to high, and dump your cans of diced tomatoes along with the tomato juice in to your slow cooker. My slow cooker is a crock pot/slow cooker. So anything this size or bigger should work.
3. Add the paprika in there, and stir.
4. In a large crock pot/slow cookeron medium heat, heat up 1 tbsp of crock pot/slow cooker, and then add the ground beef. Cook until there’s only a little pink left, and make sure to break it down in to small chunks while doing so.
5. Dump the ground beef in to the slow cooker (try to keep the buttery meat sauce in the pan to cook veggies in).
6. Next, it’s time to sauté your veggies (onions, green pepper, jalapeños if using, mushrooms, garlic)! If you don’t really have that buttery meat sauce mixture any more, add another tbsp of butter. Sauté until your onions are translucent.
7. Add this mixture in to your slow cooker and stir.
8. I added salt, pepper and the cayenne pepper (if using) now, and mix well.
9. Change the slow cooker heat to low and cook for 8 hours, until chili is thickened and then enjoy!
It’s the perfect chili for when you want a different taste to your chili, and you like it spicy so you can turn the heat up while it’s rainy and cold outside!
In a (paleo) nut shell, Tina Tsai is a foodie that loves eating deliciously and healthily. Having grown up in an Asian household in the United States (the South, to be more precise), she specializes in creating both Asian dishes and American dishes. You can catch up with her over at Oh, Snap! Let’s Eat!