Recipe: Sherry’s Paleo Chili

Today is Go Texan Day, which is a Houston-area celebration of the kickoff of the Houston Livestock Show & Rodeo.  When I was a kid I wore a school uniform everyday, and Go Texan Day was special because we got to wear cowboy & western gear to school.  Now that I’m an adult, I still like to follow the tradition, and have my donned my ropers for the occasion.

Another cool tradition with the Houston Rodeo is the BBQ & chili cook-off which has been going on this week as the trail-riders head into town.  And if you know anything about Texas chili, you know that it doesn’t have beans (yay for Paleo!).

So here’s my tribute to the Texas chili tradition.  It’s also a favorite for cook-day because it lasts so long in the fridge and freezes well.

Texas Paleo Chili

  • Servings: 6-8
  • Difficulty: medium
  • Print

A Paleo interpretation of a classic Texas beef chili, but not too spicy.


  • 1 tbsp coconut oil
  • 2 med or 1 ½ large onions
  • 1 green pepper
  • 1 yellow pepper
  • 1 pkg mushrooms
  • 1 tbsp sea salt
  • 2 tsp pepper
  • 2 lbs grass-fed ground beef
  • 2-3 tbsp minced garlic
  • 1 15oz can petite diced tomatoes
  • 2 small cans (8oz) no sugar tomato sauce (or 1 large 15oz)
  • 1 small can no sugar tomato paste
  • ½ cup chicken broth
  • 5 tbsp chili powder
  • 2 tbsp cumin
  • 1 tbsp oregano
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp pumpkin pie seasoning
  • ½ tsp cayenne
  • 1 tbsp balsamic vinegar


  1. Sauté onions and bell peppers in coconut oil over med-high heat in a large dutch oven or soup pot.
  2. Sprinkle with salt and pepper. About 5 minutes.
  3. Add beef mushrooms, and garlic and cook until brown. About 7  minutes.
  4. Add tomato (all kinds), chicken broth, vinegar and spices.
  5. Bring to a boil, then reduce heat and simmer as long as you can (15 mins – 1 hour).Gets better as it cooks, and even better reheated next day.

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