Paleo Texas Chili

"Nobody Knows Beans About Chili 'Cause Chili Ain't Got No Beans."

I may lose my Texas residency by making this claim, but in my opinion, a true Texas chili should be made without beans.

Chili is a shortening of chili con carne, which means meat and chili. 

So here is a great recipe for a true (in my opinion) Texas Chili, and is Paleo!

Last Friday we had a massive ice storm here in Dallas that shut the city down for the weekend.  I started this meal at about 7 in the morning, and it made a great dinner at 3.  The leftovers were amazing too! 

If you would like to add some different flavors before you dice the peppers, you can roast them on the grill or in the oven just to where the skin blisters, it adds just a bit more smoky flavor. 

We served this to the kids, so I kept the spice down and didn’t add any cayenne.  If you want it spicy, then add in the cayenne or possibly habanero or more jalapenos.  Hope you enjoy this as much as we did!  If you can tolerate, dairy shredded cheese goes amazingly well with this dish.


  • 2-pound ground beef
  • ½ pound pork belly cubed
  • 15 Roma tomatoes chopped
  • 1 onions, chopped
  • 3 stalks of celery, chopped
  • 4 cloves of garlic, minced
  • 3 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 bunch of parsley chopped
  • 4 Jalapenos, chopped
  • 2 Poblano peppers, chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 2 tablespoons cilantro


  1. Season beef with salt and pepper. In a large pot over high heat.
  2. Working in 3 batches, brown beef, about 3 minutes per batch. 
  3. Transfer beef to a plate. 
  4. Turn heat to medium. Brown onions and garlic, about five minutes.
  5. Return the beef to the pot and stir in tomatoes, peppers and pork belly.  Add chili powder, oregano, paprika, cumin, and cilantro.
  6. Reduce heat to medium-low/low; simmer covered, stirring occasionally, about 2 hours it's ready to eat but the longer it cooks, the better it tastes.  

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