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Slow Cooker Caveman Chili

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

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

 

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.

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

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 | Recipes to Nourish

SLOW COOKER CAVEMAN CHILI

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 (<-- this is my favorite sea 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
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 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

  1. If you're using bacon, cook bacon until crispy {this takes about 20 minutes}. Set aside.
  2. 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 1/2 teaspoon for the first batch, and 1/2 teaspoon for the second batch.] Once browned, add to the slow cooker.
  3. 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.
  4. Add the remaining ingredients to the slow cooker. Stir to combine.
  5. Cover with lid and cook on LOW for 6 to 8 hours or HIGH for about 4 hours until meat is fork tender.
  6. Taste and adjust seasonings ... if you prefer more sea salt or more spice/heat, add some now.
  7. 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 1/2 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: 541 Total Fat: 31g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 15g Cholesterol: 124mg Sodium: 1628mg Carbohydrates: 29g Fiber: 7g Sugar: 16g Protein: 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.
© Emily
Category: Main Dishes
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Reader Interactions

Comments

    • 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.

      Reply

  7. 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!

    Reply

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

    Reply

  9. 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!

    Reply

    • 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 🙂

      Reply

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