A simple paleo slow cooker beef chili that is quick and easy to prepare. Prep time is about ten minutes then the beef chili slowly cooks in the crock pot.
Although I grew up in the Northeastern part of the country, I’ve always loved Southern comfort foods. This is probably true of most folks.
Since most of these dishes are loaded with carbs, it’s difficult to give up the comforting foods that have have roots below the Mason-Dixon line. However, now that almond and coconut flours have become so popular, it’s easier than ever to indulge in Southern recipes while following a low carb way of eating!
The Paleo diet seems to be everywhere these days. It does seem like a great diet because it pretty much eliminates grains, sugar and processed foods.
The one issue I have with Paleo is that you have to give up dairy. I know there are lots of options when it comes to dairy-free, but I’m just not ready to give up all those delicious cheeses.
Cheese is probably the biggest reason why I follow more of a Primal diet rather than Paleo. Another reason is the sweetener choices.
With Paleo, you pretty much have to stick with stevia, honey, or fruit for sweetening your food. Now honey is a great option, but it’s just too high on the glycemic index to use regularly on a low carb diet.
At first, I wasn’t sure if I’d find many recipes that I could adapt to my low carb diet. But, after flipping through the pages, I realized that there were some great recipes that could easily be adjusted to lower the carbs.
In the Down South Paleo cookbook, you’ll find over 100 recipes that are sure to make your mouth water. Everything is made with real whole foods. I chose to try the slow cooker beef chili recipe because I had most of the ingredients, including a counter full of tomatoes from the garden.
The recipe does call for one large onion and four large carrots. To lower the carbs, I cut that down to half a small onion and four small baby carrots. My husband loves to snack on baby carrots so I picked up a bag of these favorite treats for him and grabbed a few for the chili.
The thing I loved most about this recipe is that it is so simple! We were having people over so I prepared everything in the crock the day before and let it sit in the refrigerator overnight. Then, I just popped it in the crock the next day and let it cook on high for five hours.
I’d say the prep for this dish can easily be done within 10 minutes. You’ll spend much less time if you keep browned meat prepared in the freezer
After the prep is done, the remaining time is just for slow cooking in the crock pot. To save even more time, I could have used the food processor to chop all the vegetables up, but I did most by hand. Tomatoes can be a bit messy when chopping finely, so I used the food processor to do those.
This chili recipe was a bit different that my usual blend. Since Jennifer grew up in Texas, I figured her chili recipe would be spicy hot. The carrots give it a sweet tone, but she provides optional topping to add heat if you like it.
For me, this chili was best with the suggested sour cream and jalapeños added on top. I used regular sour cream since I don’t follow a strict Paleo diet.
If you’ve been thinking about going Paleo or know someone who follows the diet, this is a wonderful cookbook filled with simple and easy to prepare comfort foods. Check it out today on Amazon where you can view some sample pages. Highly recommended!
Texas Slow Cooker Beef Chili - Down South Paleo Review
- 1 pound grass-fed organic beef I used venison burger
- 1 green bell pepper seeded and diced
- 1 large onion diced (I used half of a small onion)
- 4 large carrots chopped small I used 4 baby carrots
- 26 oz finely chopped tomatoes
- 1/2 teaspoon sea salt
- 1 teaspoon onion powder
- 1 tablespoon chopped fresh parsley
- 1 tablespoon Worcestershire sauce
- 4 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Pinch of cumin
- Dairy-free sour cream
- Diced onions
- Sliced Jalapeños
- Place the ground beef in a medium-size skillet over high heat and brown, stirring, until no longer pink.
- Spoon it into your slow cooker, including the fat.
- Place the green bell pepper, onion, carrots and tomatoes into the slow cooker.
- Stir all the ingredients well, then add the remaining spices and seasonings.
- Stir once more, cover and cook on low for 8 hours or on high for 5 hours.
- Top with dairy-free sour cream if desired, additional diced onions or jalapeños.
- Net Carbs 6.5g
- % Carbs: 13.2%
- % Protein: 32.2%
- % Fat: 54.6%
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.