Description

This Crock-Pot Paleo Chili is a hearty and flavorful slow-cooked chili made with tender chuck roast, ground beef, a mix of vibrant vegetables, and a rich blend of spices. Perfect for a comforting meal, it’s packed with protein and paleo-friendly ingredients, slow simmered to develop deep, robust flavors. Serve with fresh jalapeños, avocado, cilantro, and green onions for added zest and texture.

Ingredients

Scale

Meat

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

Liquids & Canned Goods

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

Oils & Spices

1 tablespoon extra-virgin olive oil
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

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Instructions

Brown the Chuck Roast: Heat olive oil in a large skillet or the slow cooker’s browning mode over medium-high heat. Generously season the chuck roast pieces with salt and pepper. Once the oil shimmers, add the chuck roast and sear all sides until browned. Remove and set aside on a plate.
Cook the Ground Beef: In the same skillet, add the ground beef and cook over medium-high heat, breaking it apart with a wooden spoon until evenly browned, about 8 minutes. Drain the fat by transferring to a colander set over a bowl, then set aside.
Add Ingredients to Slow Cooker: Place the browned chuck roast, cooked ground beef, diced onion, bell peppers, zucchini, mushrooms, minced garlic, tomato sauce, fire-roasted tomatoes, mild green chiles, beef stock, bay leaves, garlic powder, chili powder, and cumin into the slow cooker. Stir to combine.
Slow Cook the Chili: Cook on HIGH for 4 hours or LOW for 8 hours until meat is tender and flavors melded.
Adjust and Serve: Stir the chili, breaking up any large chunks of ground beef. Taste and adjust salt and pepper as needed. Serve family-style topped with diced jalapeños, avocado, fresh cilantro, and chopped green onions. Enjoy!

Notes

This chili can also be prepared in an Instant Pot using the sauté and pressure cook functions as described for a faster version.
Alternatively, cook the chili on the stovetop in a Dutch oven, simmering for 2½ to 3 hours for a rich and hearty result.
Adjust chili powder quantity based on your preferred spice level.
Remove bay leaves before serving.
Use fresh vegetables for optimal flavor and texture.

Nutrition

Serving Size: 1 serving (approx. 1 cup / 8-12 oz)
Calories: 370
Sugar: 6g
Sodium: 650mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 33g
Cholesterol: 110mg