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Paleo and Whole30 Chili in a Dutch oven

Easy 8-ingredient Paleo & Whole30 Chili, Stovetop Chili

  • Author: Kristi Barnes
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 minutes
  • Yield: makes about 7 3/4 cup servings 1x
  • Category: Soups and Chilis
  • Method: Stovetop
  • Cuisine: American


This Paleo and Whole30 Chili uses eight simple ingredients you probably already have in your kitchen. It’s healthy, easy to make and a hit with the kids too!




  1. In a Dutch oven or large stock pot, heat beef tallow over medium-high heat.
  2. Sauté onions 3-5 minutes, or until they start to turn translucent.
  3. Add ground beef and cook until until browned, using a wooden spoon or Pampered Chef Mix N Chop to break up the pieces (about 5-7 minutes).
  4. Reduce heat to medium and add the tomato paste, chili powder, garlic powder and cumin, stirring until heated through, about 2 minutes.
  5. Add the chicken broth, stir in the fire-roasted tomatoes and and mix well.
  6. Bring to a boil and then immediately reduce heat to a simmer.
  7. Season with the sea salt and pepper, adding more to taste throughout the remainder of the cooking process. Keep in mind the liquid will continue to cook down and the spices (including salt) will become more concentrated. If you used a salty chicken broth, you may not need any at all.
  8. Simmer uncovered 45-60 minutes to allow the flavors to meld and juices to reduce to our desired level of thickness, stirring every ten minutes or so to prevent burning.


This makes a big batch. If you don’t want leftovers, halve the recipe.

If it seems your chili doesn’t have much flavor, try adding a little salt first. Sea salt and freshly ground black pepper actually bring out other flavors in a dish. If you still want more flavor, add extra cumin, a little oregano and/or chili powder in that order.

For an extra kick, add chipotle powder or a little ground cayenne pepper.

If you like sweet chili, try a few tablespoons of apple cider.

Beef tallow gives a nice savory flavor, or you can use ghee, avocado oil, coconut oil or EVOO.

Either garlic powder or fresh garlic will work. I make this chili a couple times a month and use freshly minced garlic if I have it or garlic powder if I don’t.

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