There are few things better in winter than getting out of the bitter cold and settling in a warm cozy kitchen with a hot, hearty bowl of homemade soup. This Bison, Bacon, and Pot Roast Paleo Chili cooked in a slow cooker is full of amazing flavor with very little guilt.
Total Time
6hr 20min
4.7
3 Ratings
Author: A Fork's Tale
Servings:
8
Ingredients
•
3
lb
Beef Chuck
or Pot Roast
•
1
lb
Ground Bison
•
8
oz
Bacon
, chopped
•
2
Onions
, chopped
•
1
Tbsp
Garlic
, minced
•
2
Bay Leaves
•
3
Tbsp
Chili Powder
•
1
Tbsp
Smoked Paprika
•
1
tsp
Celery Salt
•
1
Tbsp
Ground Cumin
•
3
Red Bell Peppers
, chopped
or Green Bell Pepper
•
1
Large
Jalapeño Pepper
, deseeded, chopped
•
1
can
(28 oz)
Diced Tomatoes
•
1
can
(14.5 oz)
Beef Broth
•
1
can
(6 oz)
Tomato Paste
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1
dash
Cayenne Pepper
•
to taste
Fresh Cilantro
•
to taste
Avocados
Cooking Instructions
1.
Trim off fat from Beef Chuck (3 lb). Chop.
2.
Add chuck roast, Ground Bison (1 lb), Bacon (8 oz), Onions (2), Garlic (1 Tbsp), Bay Leaves (2), Chili Powder (3 Tbsp), Smoked Paprika (1 Tbsp), Celery Salt (1 tsp), and Ground Cumin (1 Tbsp) to slow cooker.
3.
Add Red Bell Peppers (3), Jalapeño Pepper (1), Diced Tomatoes (1 can), Tomato Paste (1 can), Beef Broth (1 can), Salt (to taste), Ground Black Pepper (to taste), and Cayenne Pepper (1 dash) to the slow cooker.
4.
Cook for 6 hours.
5.
Serve in bowls, garnished with Fresh Cilantro (to taste), more onion, and Avocados (to taste).
Nutrition Per Serving
CALORIES
615
FAT
36.9 g
PROTEIN
54.7 g
CARBS
17.2 g
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