Primal Chili

On February 7, 2013, in Low Carb Recipes, by admin


3 lb of ground beef, (or ground turkey) sometimes I’ll add a lb of sausage.  Experiment by adding different meats.
2 large green peppers – chopped and seeded
1 cluster of celery – chopped
1 small onion – chopped
4-6 cloves of garlic (I use a garlic press)

½ cup of Texas Pete (or your favorite hot sauce… to taste)
2  28oz cans of diced tomato (you can use crushed, puree, sauce…but these can be higher in carbs)
Cumin to taste ( start with tablespoon)
Red Chili Pepper to taste ( start with tablespoon)
Black Pepper to taste ( start with tablespoon)
Paprika to taste ( start with tablespoon)


1. If using Ground Turkey or lower fat meat, butter the bottom of the pot well and brown the meat.

2. Add green peppers, celery, onion and garlic. Cook for 5-10 minutes on medium heat.
– You can alter the texture by processing vs “chopping” veggies.

3. Add Texas Pete, tomato, cumin, red chili pepper, paprika, black pepper to taste.

Cook on medium heat, stirring often until it begins to boil. Reduce heat and simmer for 30 minutes.

** I never measure anything… so everything is “to taste”. The advantage to this is …my chili never tastes the same. The disadvantage is… telling someone the recipe. 🙂

Optional Items –  these are not optional for me, I almost always add these now, in differing amounts.

Collard Greens, Riced Cauliflower or Broccoli – I now almost always add one of these now.

Chili is Versatile

I use chili with many different food combinations and I also vary the ingredients to suit the needs of the meals.

1. Combining: Try cooking chili with eggs, fish, steak, hamburger …. the options are as varied as your tastes. When combining with a protein, I typically will “reduce” the chili by cooking out more of the moisture.

Credit for this recipe goes to: