At this time of year, time is short and the budget is often tight, its holiday time and the end of the year and so busy! This often brings a bit of stress and yet, we still have to keep on going and of course eat dinner, even when there is no extra time to cook! One of my favorite meals, is super easy, saves time in the long run and saves some pennies in the budget as well! This is my Paleo Chili recipe. However, it has no beans and it chock full of meat (protein) and TONS OF VEGGIES! Yeah! It is an easy recipe and easy on the wallet as well!

Let’s get to it! I have laid it all out pretty simply for you so you know what to shop for, and how to make it at home for those cozy, Fall and Winter days and nights. Here is your shopping list…your most expensive parts will be the meat. Try to find them on the best priced shopping days or when your grocery store has them on sale. I buy them ahead of time, buy the meat when it is on sale and then freeze it and pull it out to use at a future date. Makes for a handy option to have on hand as well as a way to save a few buckeroos!

JEN’s “Paleo Chili” Shopping List:

  • 8oz ground pork
  • 8 oz ground lean beef
  • 1 lb cubed steak
  • 4 tbsp minced garlic
  • Ground Pepper
  • 1 red bell pepper chopped
  • 1 white onion chopped
  • 1 zucchini, diced
  • 5 carrots , sliced
  • 4 stalks celery chopped w/ or without celery leaves
  • 1 tbsp whole chipotle pepper, diced up w/o seeds
  • 16 oz can crushed tomatoes
  • 16 oz can diced tomatoes
  • 16 oz of organic beef broth
  • A little Olive oil… AND THAT IS IT!

Directions for “Paleo Chili” ….

You will need the above ingredients and a fry pan as well as a large, deep soup pot.

Pick your favorite frying pan, add a bit of olive oil (about 2TBSP) and 1 TBSP Minced garlic into your frying pan. You will first brown the Steak pieces by themselves in olive oil with the garlic on Medium/Medium High to brown all steak. Once the steak is browned set aside in ceramic bowl or other heat safe container.

Next, add another TBSP olive oil to your fry pan and all all ground beef and pork to the pan. You will brown ground beef and pork together. Add another TBSP of minced garlic and ground pepper to the ground beef and ground pork and cook through til Browned on Medium/Medium high (depending on the temperature sensitivity of your own stove). Once this meat is browned, turn off burner and remove from heat and set aside.

Next turn your attention to your soup pot! Go ahead and add 1TBSP olive oil to bottom of soup pot. Then, take a look at the ingredient list and chop up all your veggies. You will be chopping the PEPPERS, ONION, ZUCCHINI, CARROTS and CELERY and put all chopped veggies into the bottom of soup pot and cook on medium with the remaining 2 Tbsp of minced garlic.

Cook this veggie mix until they are softened. You will notice they are “softened” when they seem to become a bit more transparent, soft and in effect the heat is breaking down the veggies a little bit. Once your veggies are “softened”, go ahead and add all browned meat to soup pot. This means YAY! You can add your browned steak pieces, your browned ground beef and your browned ground pork to your veggie mix in your soup pot. ( WOW say that sentence fast three times! PHEW!)


Add all your “liquids”. Add your beef broth, cans of tomatoes, and the 1tbsp of chopped chipotle pepper w/o seeds.

LET THE HEAT DO THE WORK! Cook on medium for 20 mins, reduce to low for 30 more minutes. You are basically letting the low heat break down the meats and veggies further and this helps meld all the flavors together! Your masterpiece is ALMOST THERE!

I often will leave this on very low for an additional 45-hour or so (while you are of course checking it and never leaving your pot unattended). This helps to make the meat VERY tender. Simulates the low heat cooking style of a crockpot but doing similar type of low-heat cooking on the stovetop.

Keep in mind this is “Paleo Chili” but in fact there are no beans. YOU COULD ADD THEM IF YOU SO CHOOSE. The consistency is more like a veggie/meat soup.. BUT it is delicious and it will be a hearty soup for all to love!

I find this recipe make about 8 Cup servings! Its perfect for dinner on on a chilly evening and have it as left overs the next day!

It is an inexpensive way to get LOTS Of veggies into your diet and keep more pennies in your pocket! ENJOY!