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Paleo Chipotle Chili

Spicy, low-carb and easy chili recipe

  • Author: Lea Valle
  • Prep Time: 35 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 35 mins
  • Yield: 8 servings 1x
  • Category: Main
  • Cuisine: Paleo


  • 2 lbs ground beef
  • 1 tablespoon bacon fat
  • 1 large onion, diced
  • 10 oz portobello mushrooms, finely diced
  • 2, 4 oz cans of green chiles (I used Trader Joe’s Fire Roasted Green Chiles)
  • 28 oz can diced tomatoes
  • 2 tablespoons tomato paste
  • 3 tablespoons chili powder
  • 2 tablespoons cumin powder
  • 1 tablespoon onion powder
  • 4 teaspoons chipotle pepper in adobo sauce, finely chopped
  • 2 teaspoons garlic powder
  • 23 teaspoons sea salt (or more to taste)
  • 1 teaspoon black pepper (or more to taste)


  1. Brown the ground beef in a large pan or stock pot. Remove to a separate dish.
  2. Add the bacon fat to the hot pan and then the diced onion. Sauté the onions on medium heat until translucent – about 8-10 minutes.
  3. While the onion is cooking, use a food processor to finely chop the mushrooms. You can also use a knife to do this (it’s just faster and easier to get the mushrooms finely chopped with a food processor.)
  4. Add the browned ground beef, the chopped mushrooms, chiles, diced tomatoes, tomato paste and all the spices to the pot with the onions.
  5. Bring the chili to a boil, then reduce heat and cover. Simmer for about one hour, stirring occasionally.
  6. After one hour you should taste the chili and adjust the salt and black pepper or even the chipotle peppers until you reach your own perfect level of chipotle chili taste.