This is my paleo safe version of the classic Chilli Con Carne, I normally get 4 portions out of this but it could easily be stretched to 5 or 6 depending on your needs. This is a simple recipe that leaves you with a thick, meaty, chilli that’s Paleo friendly and good good when bulk cooking for your weekly prep or even if you’re just cooking for more than 1 person. There’s no kidney beans in here unfortunately because they’re just not allowed if you are following a strict paleo but If you’re not on a strict paleo diet or Whole30 plan throw in a tin of organic red kidney beans if you like as they add and extra thickness to the dish as well as increasing overall volume and extra protein.

You can serve with a side of baked sweet potato, or on a bed of broccoli or spinach if you’re staying paleo or if not and you’re are including rice in your diet this is ideal with brown rice.


  • 1 large onion
  • 3 or 4 cloves of fresh garlic
  • Fresh hot chilli pepper
  • 2 x bell peppers red/green/yellow
  • Cayenne pepper
  • Sweet/Smoked Paprika
  • Ground Cumin
  • 700g mince beef (5% fat or as lean as possible)
  • 2x tin (400g) of chopped tomatoes
  • 1 tin of tomato puree
  • Tobasco/Frank’s Hot Sauce


  1. Heat some coconut oil (or olive oil) in a large pan/wok over a medium heat and add diced onion and peeled and crushed/diced garlic.
  2. Optional – depending on taste dice and add hot chilli peppers to suit – I usually add a whole Jalepeno, a Habanero and a couple of Dutch chillis but I like mine really hot.
  3. Once the onion begins to brown add the mince and break it up in the pan using a wooden spoon and cook until the meat is sealed.
  4. When all the meat has browned drain off the excess water and begin to add seasoning, 1 tsp of cumin, ½ tsp cayenne, 1 tsp paprika and mix this well.
  5. Pour in the two tins of tomatoes and stir well until you break down the tomato chunks and then add ¾ of the tin of tomato puree and again stir well.
  6. At this point it’s good to taste and add further seasoning to your liking, I normally add in another 1 tsp of cayenne, cumin and paprika.
  7. Dice and add bell peppers and mix in.
  8. Optional – Add tobasco or Frank’s hot Sauce to add extra heat.
  9. Leave to simmer for about 30 minutes on a low heat.

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I normally have this with a side of spinach and some sweet potato, either cubed and roasted in the oven with a tiny amount of oil and or mashed with a little paprika. If I’m on a low carb/ rest-day I’ll simply have it with some boiled broccoli and asparagus and maybe half of an avocado.

Bonus tip – If you’re not watching calories and want to give this another dose of flavor chop up some chorizo sausage and fry up with the onion and garlic before you add the mince, the smoky, spicy flavor from this is unreal but will drastically up the calories so be aware.

Nutrition information – (based on approx 220 – 250g portion):

Calories: 315 cals
Fats: 11g (4g saturated)
Carbs: 15g (10g sugars, all natural)
Protein: 40g