Main Dish

Paleo Ground Beef Chili with Mushroom

Paleo Ground Beef Chili with Mushroom

You should try this amazing ground beef chili recipe. You’ll never miss the beans in this chunky beef chili thanks to a flavor-packed and satisfying combination of fresh vegetables and Portobello mushrooms. To top it off, a nice blend of herbs and spices pulls it all together into a delicious and filling meal.

Ingredients for this Recipe :

  • 1½ lbs. ground beef
  • 1 cup beef (or chicken) broth, preferably organic
  • 1 [24-oz.] can crushed tomatoes, undrained
  • 1 lb. Portobello mushrooms, chopped
  • 1 medium jalapeno pepper, minced
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 2 medium celery stalks, diced
  • 2 medium red bell peppers, diced
  • 2-3 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1 tbsp ground cumin
  • 2 tsp chili powder
  • 1 tsp cayenne pepper
  • 2 tbsp tomato paste
  • 2 tbsp extra virgin olive oil
  • Sea salt and black pepper, to taste
Optional toppings:

How to Make Paleo Ground Beef Chili :

Step 1:

Heat the olive oil in a large soup pot over medium-high heat. Add in the onion, carrots, celery, bell peppers, mushrooms, and jalapeno pepper and cook, stirring occasionally, until the vegetables are soft and fragrant, approximately 5-7 minutes.

Step 2:

Add in the ground beef and garlic and generously season with salt and black pepper, to taste. Cook, breaking up the meat with a wooden spoon until the beef is browned, around 5-6 minutes.

Step 3:

Add the oregano, cumin, chili powder, cayenne pepper, and tomato paste. Stir everything together and cook for another minute or two, or until the spices become fragrant.

Step 4:

Add the crushed tomatoes and the broth and bring to a boil. Once boiling, reduce heat to medium and simmer for 15-20 minutes, stirring occasionally.

Step 5:

Remove from heat and adjust seasonings, if necessary. Top with pickled jalapeno pepper and red onion or diced avocado and cilantro, if desired, and serve immediately. Enjoy this paleo chili with beef!

Beef and Mushroom Chili

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Paleo Ground Beef Chili with Mushroom

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Main Course American
Serves: 6
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes

Easy beef chili recipe, made with ground beef, fresh vegetables, Portobello mushrooms, herbs, and spices, Paleo-friendly and ready in 40 minutes.

Ingredients

  • 1½ lbs. ground beef
  • 1 cup beef (or chicken) broth, preferably organic
  • 1 [24-oz.] can crushed tomatoes, undrained
  • 1 lb. Portobello mushrooms, chopped
  • 1 medium jalapeno pepper, minced
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 2 medium celery stalks, diced
  • 2 medium red bell peppers, diced
  • 2-3 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1 tbsp ground cumin
  • 2 tsp chili powder
  • 1 tsp cayenne pepper
  • 2 tbsp tomato paste
  • 2 tbsp extra virgin olive oil
  • Sea salt and black pepper, to taste
  • Optional toppings:
  • Pickled jalapeno peppers and red onion
  • Avocado
  • Fresh cilantro leaves, chopped

Instructions

1

Heat the olive oil in a large soup pot over medium-high heat. Add in the onion, carrots, celery, bell peppers, mushrooms, and jalapeno pepper and cook, stirring occasionally, until the vegetables are soft and fragrant, approximately 5-7 minutes.

2

Add in the ground beef and garlic and generously season with salt and black pepper, to taste. Cook, breaking up the meat with a wooden spoon, until the beef is browned, around 5-6 minutes.

3

Add the oregano, cumin, chili powder, cayenne pepper, and tomato paste. Stir everything together and cook for another minute or two, or until the spices become fragrant.

4

Add the crushed tomatoes and the broth and bring to a boil. Once boiling, reduce heat to medium and simmer for 15-20 minutes, stirring occasionally.

5

Remove from heat and adjust seasonings, if necessary. Top with pickled jalapeno pepper and red onion or diced avocado and cilantro, if desired, and serve immediately. Enjoy!

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