Full of Meat Chili

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Full of Meat Chili

When I make chili for family or friends it is certainly full of meat and flavor! This is also a great paleo recipe for everyone to enjoy. If you enjoy dairy add shredded cheddar or sour cream on top or even sliced avocado!


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeno pepper, diced
  • 4 cloves garlic, minced
  • 1 pound ground beef
  • 1 pound sweet sausage (casings removed)
  • 1 teaspoon sea salt, plus more for seasoning
  • 1-2 carrots, chopped
  • 2 tablespoons ground cumin
  • 1 tablespoon fennel seeds
  • 1 tablespoon dried Oregano
  • 2 teaspoons chili powder
  • 2 tablespoons arrowroot flour
  • 1 28oz diced or chopped tomatoes (san marzano)
  • 2 tablespoons tomato paste
  • 2 cups low-sodium chicken stock
  • 1/4 teaspoon crushed red pepper flakes
  • Freshly ground black pepper for seasoning
  • Green scallions, garnish


  1. In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and pepper and cook until for about 5 minutes.

  2. Add the jalapeño, garlic and cook for 30 seconds. Add the ground beef and sausage, carrots, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder.

  3. Cook, stirring frequently, until the beef and sausage cooked through, about 8 minutes. Stir the flour into the meat mixture. Add the chicken stock.

  4. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.

  5. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened.

  6. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

  7. When you serve add chopped green scallions as a garnish to each bowl

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