This delicious Slow Cooker Caveman Chili is packed with hearty, tender chunks of meat, lots of vegetables and a few special nourishing ingredients.

Chili always reminds me of New Year's Day. My mom made her chili for New Year's Day every year ... a tradition that I looked forward to as a kid.

She would usually make some cornbread too {the store-bought Marie Callenders kind} ... she made it in these little cast iron molds that looked like ears of corn. Sometimes she made it in mini muffin tins too and she always sprinkled sugar over the top before she baked it.

I continued her tradition as I got older ... but I changed up the recipe a bit {I had to "real-foodify" it ... yes that's a word in my opinion}. My mom used four kinds of beans in her chili ... and beans, well, they leave me feeling bloated and uncomfortable so that had to change after I left my vegan and vegetarian days behind me.

I like my chili hearty ... and to me that means big chunks of tender, falling apart stew meat + big chunks of fresh veggies. This slow cooker caveman chili does not have any beans.

Sorry to my vegan and vegetarian readers ... this chili isn't for you. However, you could still use the same ingredients and omit the meat. Add extra veggies or beans if that's your thing ... and cashews, yes cashews. That used to be my favorite topping on chili when I was a vegetarian. Don't knock it until you try it, it's really delicious.

Back to the slow cooker caveman chili ... if you have never had chili with big chunks of meat before, I highly recommend it. It's really out of this world freaking good. Seriously.

Make sure to load up on your favorite toppings. My family loves to top this slow cooker caveman chili with shredded raw cheddar, sour cream, fresh cilantro, lime wedges and crispy bacon.

My husband loves his with green onions and jalapeños. I always serve mine with homemade honey butter glazed cornbread too.

SLOW COOKER CAVEMAN CHILI

Slow Cooker Caveman Chili

Yield: 6-8 servings

This delicious Slow Cooker Caveman Chili is packed with hearty, tender chunks of meat, lots of vegetables and a few special nourishing ingredients.

Ingredients

Chili:

2 pounds trimmed grass-fed beef stew meat, cut into 2 inch cubes
4 tablespoons pasture butter, ghee, or coconut oil, divided
1 teaspoon sea salt (<-- salt)
12 ounces organic or pastured bacon, cooked until crispy, broken into chunks - optional
2 organic yellow or red onions, cut into 1 inch chunks
7 fresh organic garlic cloves, coarsely chopped
2 organic red, yellow or orange bell peppers, halved, seeded and cut into 1 inch chunks
2 organic jalapeños, halved, seeded {only if you don't like too much heat/spice, otherwise don't remove the seeds}, and diced
2 cups organic celery, diced {about 5 stalks} - optional
4 cups fresh organic tomatoes, diced OR 28.2 ounces canned organic crushed tomatoes
1 cup bone broth - optional {see link below for recipe}
2 heaping tablespoons chili powder blend
2 teaspoons cumin
2 teaspoons dried oregano
1 teaspoon dried thyme
½ teaspoon turmeric powder
¼ teaspoon ground cinnamon
¼ teaspoon kelp granules - optional
2 tablespoons cacao powder
2-3 tablespoons maple sugar or maple syrup

Optional Toppings:

Fresh cilantro
Lime wedges
Green onions
Grated organic raw cheddar cheese
Organic sour cream
Crispy bacon pieces
Sliced jalapeños
Raw sauerkraut or kimchi

Instructions

If you're using bacon, cook bacon until crispy {this takes about 20 minutes}. Set aside.
Heat 1 tablespoon of butter {or fat of choice} in a large saucepan or Dutch oven over medium-high heat until melted and hot {a couple of minutes}. Season stew meat with sea salt. Brown HALF of the stew meat on all sides {this takes about 5 minutes}, then pour browned meat into slow cooker. Add 1 more tablespoon of butter to the pan, repeat with the remaining meat. [NOTE: You can season the stew meat with sea salt in the saucepan if that's easier for you, just use ½ teaspoon for the first batch, and ½ teaspoon for the second batch.] Once browned, add to the slow cooker.
Using the same pan, melt 2 tablespoons of butter {or fat of choice} over medium-high heat. Add chopped onions and garlic and sauté until they begin to caramelize or turn light brown, about 5-7 minutes. Once cooked, add to the slow cooker.
Add the remaining ingredients to the slow cooker. Stir to combine.
Cover with lid and cook on LOW for 6 to 8 hours or HIGH for about 4 hours until meat is fork tender.
Taste and adjust seasonings ... if you prefer more sea salt or more spice/heat, add some now.
Serve hot with the optional toppings listed above or add your own favorites. Enjoy!

Notes

YOU WILL NEED: Cutting Board, Knife, Large Saucepan, Slow Cooker{or a Dutch Oven}

If you don't have a slow cooker, cook the chili in a Dutch oven instead. Follow the same instructions above, except set the browned meat aside on a plate or in a bowl while you cook the onions and garlic. Then add everything back into the Dutch oven. Cover with lid, bring to a boil, then reduce heat to simmer for 2 ½ to 3 hours or until stew meat is fork tender.

Storage: Store in an air-tight container for up to 4 days or freeze for later use. I LOVE this chili reheated the second day. It's great the first day, but tastes even better the second day after it's had more time to sit.

EXTRA SPECIAL OPTION: If you want to add an extra special ingredient, try adding a disc or 2 of Taza Mexican-inspired organic chocolate. I LOVE adding the Guajillo chili chocolate ... but forewarning, this will increase the heat/spice a bit.

Adapted from The Garden of Eden Cookbook

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 541Total Fat: 31gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 124mgSodium: 1628mgCarbohydrates: 29gFiber: 7gSugar: 16gProtein: 40g

This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Baked Goodies and Gluten Free Treats too. Come follow along.

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Comments

Megan Stevens

January 02, 2015 at 8:52 am

This looks great, Emilie!!! 🙂

- Emily Sunwell-Vidaurri
  
  January 02, 2015 at 5:04 pm
  
  Thank you Megan!
  
[email protected] Talk

January 05, 2015 at 4:22 pm

Do you think I can use smoked paprika instead of bacon? If so, how much?

- Emily Sunwell-Vidaurri
  
  January 06, 2015 at 9:06 pm
  
  I have no idea how that would change the flavor because I have never used smoked paprika. You can leave the bacon out though, it's just as good without it.
  
Linda Spiker

January 06, 2015 at 12:44 pm

I wish I had the energy to make this before my surgery so I could have eaten it after! It looks so good!

- Emily Sunwell-Vidaurri
  
  January 06, 2015 at 9:08 pm
  
  Thanks so much! I hope you're feeling better xo
  
Jessica

January 06, 2015 at 1:24 pm

I love chili and this one looks great. (I add cocoa powder to mine as well! It just helps that flavor to pop!)

- Emily Sunwell-Vidaurri
  
  January 06, 2015 at 9:08 pm
  
  Doesn't it? It's so good!
  
Renee Kohley

January 06, 2015 at 4:38 pm

Oh gosh my husband would love this - bacon and beef! Right up his alley! I might have to do that next time!

- Emily Sunwell-Vidaurri
  
  January 06, 2015 at 9:09 pm
  
  Bacon was my husband's idea Renee 😉 ... it's such a nice addition.
  
The Food Hunter

January 07, 2015 at 6:49 am

Looks hearty and delicious.

- Emily Sunwell-Vidaurri
  
  January 08, 2015 at 3:33 pm
  
  🙂 thanks
  
Loriel

January 07, 2015 at 8:46 am

I really love this! Beans aren't my friends either and have always backed away from chili because of it. Not now! Thanks for the recipe! Pinning and sharing!

- Emily Sunwell-Vidaurri
  
  January 08, 2015 at 3:33 pm
  
  Thanks Loriel! I appreciate it. xo
  
Sarah McLain

January 08, 2015 at 9:52 am

Yum! Love the bacon in it, definitely going to have to try it... this recipe will make my hubby SO happy, haha!

- Emily Sunwell-Vidaurri
  
  January 08, 2015 at 3:32 pm
  
  🙂 I love to hear that. I hope he does, my husband loves it.
  
[email protected] and Spicy Monkey

January 11, 2015 at 8:14 am

I love the variety of ingredients you add to this chili - thyme, cocoa, cumin, red onions, and cinnamon to name a few. Actually all, but the beef and bacon. That's where I would use beans. But sounds like a delicious meal nonetheless. Thanks for sharing! Pinning!

- Emily Sunwell-Vidaurri
  
  January 11, 2015 at 1:25 pm
  
  Thanks! I'm sure it would be delicious with beans too. I appreciate you pinning it 🙂
  
Raine Saunders

February 19, 2015 at 11:06 am

We love chili and make it pretty often. I have this on my list to try. It looks wonderful! Yay for one-pot meals! Thank you Emily! 🙂

- Emily Sunwell-Vidaurri
  
  February 20, 2015 at 12:14 pm
  
  Thanks Raine!
  
DEBORAH SORENSON

October 16, 2017 at 5:02 pm

Last ingredient reads '3 Table'. What is this?

- Emily Sunwell-Vidaurri
  
  October 16, 2017 at 5:46 pm
  
  Yikes! Thanks so much for letting me know. When I had my older recipes transferred over to printable recipe cards, not everything was done properly. I really appreciate you telling me so I could get that fixed. It's the natural sweetener - maple sugar or maple syrup and it can be 2-3 tablespoons depending you on your liking. Thanks again 🙂