• Smoky Beanless Chili Recipe

    Smoky Beanless Chili | StupidEasyPaleo.com

    This paleo & gluten-free Smoky Beanless Chili Recipe has savory bacon, ground beef, and a little bit of sweetness from sweet potato and butternut squash.

    I originally created this recipe for a chili cook-off at my friend Alicia’s birthday party last fall, and it was a pretty big hit with the crowd of chili-tasters.

    Smoky Beanless Chili | StupidEasyPaleo.com

    And the best part is that it comes together in the slow cooker – perfect for a lazy weekend meal that’ll easily feed a family or help you get your freezer meals re-stocked. Once cooked, this chili will freeze well for up to three months if properly stored.

    Smoky Beanless Chili | StupidEasyPaleo.com

    Smoky Beanless Chili Recipe

    Preparation 30 mins 2017-03-29T00:30:00+00:00
    Cook Time 5 hours 2017-03-29T05:00:00+00:00
    Serves Serves 6 to 8     adjust servings

    Ingredients

    • 1/2 lb (227 g) bacon
    • 2 lb (907 g) grassfed ground beef
    • 1 tsp sea salt
    • 1 tbsp smoked paprika
    • 1 tbsp chili powder
    • 1/2 tsp ground chipotle pepper
    • 1 large sweet onion, diced
    • 2 medium sweet potatoes, peeled and diced (about 1 lb / 454 g)
    • 1 lb (454 g) butternut squash, peeled and diced
    • 14 oz (414 mL) can fire-roasted diced tomatoes
    • 2 tbsp (30 mL) tomato paste
    • 1 tsp (5 mL) fish sauce, optional
    • Black pepper and sea salt, to taste
    • Green onions, sliced, for garnish, optional

    Instructions

    1. The first thing you’ll need to do is cook the bacon. My favorite method is to bake it: Preheat the oven to 350F. Line a rimmed baking sheet with aluminum foil or parchment paper. Lay the bacon in a single layer on the baking sheet. Bake for about 12 to 15 minutes or until the bacon is just crisp. The exact time will depend on the thickness of your bacon, so watch it carefully because it can burn in a blink. Once the bacon is done, remove it from the tray and chop it. Refrigerate and save for a garnish.
    2. (An optional method is to chop the raw bacon and render it over medium-low heat in a large skillet, then remove the bacon and save for later.)
    3. In a large skillet over medium-high heat, pour the leftover bacon fat from baking the bacon. Add the ground beef, sea salt, smoked paprika, chili powder, and ground chipotle pepper. Stir often while cooking until the beef is cooked through, about 6 to 8 minutes. While the beef is cooking, I like to prep the onion, sweet potato, and butternut squash.
    4. In your slow cooker, combine the diced onion, sweet potato, and butternut squash. Add the cooked, seasoned ground beef. On top of this, add the fire-roasted diced tomatoes, tomato paste, and fish sauce. The fish sauce gives a savory flavor that adds a nice backbone of umami. It’s optional, but I highly recommend it.
    5. Stir all the ingredients until combined, then set the slow cooker to low for 5 to 6 hours. Stir once or twice through the cooking process if you can.
    6. Adjust the seasoning with black pepper and sea salt, then top with sliced green onion. Serve next to a green side salad for a complete meal.

    by

    Smoky Beanless Chili | StupidEasyPaleo.com
    Smoky Beanless Chili Recipe
    Prep time:
    Cook time:
    Total time:
    Serves: Serves 6 to 8
    Ingredients
    • 1/2 lb (227 g) bacon
    • 2 lb (907 g) grassfed ground beef
    • 1 tsp sea salt
    • 1 tbsp smoked paprika
    • 1 tbsp chili powder
    • 1/2 tsp ground chipotle pepper
    • 1 large sweet onion, diced
    • 2 medium sweet potatoes, peeled and diced (about 1 lb / 454 g)
    • 1 lb (454 g) butternut squash, peeled and diced
    • 14 oz (414 mL) can fire-roasted diced tomatoes
    • 2 tbsp (30 mL) tomato paste
    • 1 tsp (5 mL) [url href=”http://amzn.to/1PdZ3yv” target=”_blank”]fish sauce[/url], optional
    • Black pepper and sea salt, to taste
    • Green onions, sliced, for garnish, optional
    Instructions
    1. The first thing you’ll need to do is cook the bacon. My favorite method is to bake it: Preheat the oven to 350F. Line a rimmed baking sheet with aluminum foil or parchment paper. Lay the bacon in a single layer on the baking sheet. Bake for about 12 to 15 minutes or until the bacon is just crisp. The exact time will depend on the thickness of your bacon, so watch it carefully because it can burn in a blink. Once the bacon is done, remove it from the tray and chop it. Refrigerate and save for a garnish.
    2. (An optional method is to chop the raw bacon and render it over medium-low heat in a large skillet, then remove the bacon and save for later.)
    3. In a large skillet over medium-high heat, pour the leftover bacon fat from baking the bacon. Add the ground beef, sea salt, smoked paprika, chili powder, and ground chipotle pepper. Stir often while cooking until the beef is cooked through, about 6 to 8 minutes. While the beef is cooking, I like to prep the onion, sweet potato, and butternut squash.
    4. In your slow cooker, combine the diced onion, sweet potato, and butternut squash. Add the cooked, seasoned ground beef. On top of this, add the fire-roasted diced tomatoes, tomato paste, and fish sauce. The fish sauce gives a savory flavor that adds a nice backbone of umami. It’s optional, but I highly recommend it.
    5. Stir all the ingredients until combined, then set the slow cooker to low for 5 to 6 hours. Stir once or twice through the cooking process if you can.
    6. Adjust the seasoning with black pepper and sea salt, then top with sliced green onion. Serve next to a green side salad for a complete meal.
    Notes
    “For more details about using a slow cooker instead of a Dutch oven, [url href=”http://blog.williams-sonoma.com/slow-cooker-vs-dutch-oven-a-conversion-guide/” target=”_blank”]click here[/url].”[br][br]Equipment needed:[br][url href=”http://amzn.to/1cd6Lre” target=”_blank”]Knife[/url][br][url href=”http://amzn.to/17TDFez” target=”_blank”]Cutting board[/url][br]Aluminum foil or [url href=”http://amzn.to/15KMkcT” target=”_blank”]parchment paper[/url][br][url href=”http://amzn.to/1chsgWq” target=”_blank”]Skillet – cast iron[/url][br]Ladle

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    Smoky Beanless Chili | StupidEasyPaleo.com

    Questions? Leave them in the comments below, and I’ll get back to you!

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    14 thoughts on “Smoky Beanless Chili Recipe

    1. Was the bacon supposed to go in the chili? Or were you just using it for the vrease? Also, didn’t ser where the chili powddr went in, so I just mixed it in the slow cooker with everything else. Fingets crossed!

      1. Hi there…the bacon gets saved out and sprinkled on at the end. Yes, you would use the bacon grease to brown the meat. The chili powder goes in with all the spices.

    2. Hi Steph,

      This looks delicious! I see that you put the fish sauce as optional. I’m not super familiar with fish sauce, but I do want to know what kind of benefit it would have to this chili?

      1. Hi Ivy…the sweet potatoes and squash may not be cooked all the way through. The solution would be to chop the pieces quite small.

    3. Love this chili! Can you tell me what you think the serving size is? I’m thinking 1 cup….but I want to make sure so my macros are correct fro the day. Thanks!

      1. Hi Jenn…here at Stupid Easy Paleo, macronutrient counts and exact serving size weights are not provided. (Everyone’s idea of a serving is different!) My best suggestion is to get the MyFitnessPal app where you’ll be able to enter the recipe ingredients and get the counts from there.

    4. Made this for bunco night, it was the only thing healthy there and I got several requests for the recipe!

      I added a pinch of turmeric and the bacon tops it off wonderfully!

    5. How would I adjust the cooking of this recipe if i wanted to cook it in a pot on the stove instead of a slow cooker?

      Also Thank You for all of these amazing recipes!

      1. Hi there…I would probably bring it to a boil on the stovetop and then reduce to a low simmer for a couple hours. Give it a try and let us know what happens. You’re very welcome!

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