Whole30 Kickoff: Slow Cooker Chuck Roast Chili

A hearty slow cooked paleo chili to kick off your January Whole 30! Best. leftovers. ever.

#Whole30 Chili #paleo #JanuaryWhole30 #Whole30isEPIC

Whole 30 Slow Cooker Chili, topped with Paleo Ranch Dressing (I may have gotten a tad carried away with the dressing. Forgive me. It’s that good.)

You know the Timehop app? The one that takes you down a social media memory lane each morning by sharing old photos and posts from your various accounts? Just two days ago, this one popped up for me.

4 years ago this week.

4 years ago this week.

4 years ago this week, I took my first plunge from gluten-free to full paleo. As you can, see it was a bit of an adjustment! I’ve made many a paleo chili since then (there are many who claim that beans are a less authentic ingredient in the dish; that true chili should be only meat and chile peppers – even tomatoes are an addition to the original), but one major difference in this particular recipe is the use of cubed chuck, rather than ground beef/other meats. It’s a really nice change in texture, and stands up very well to the length in cooking time. Though I’ll still use ground meat from time to time (especially when I want to add a touch of organ meat – a great way to sneak those into your diet), the change in texture is a really enjoyable one.

This will be about my 4th time doing the Whole 30 in full (otherwise I keep to about an 80/20 paleo life), and I can think of no better dish to make in a huge quantity for the early winter weeks. Nourishing, beyond nutritious, and so satisfying. For added creaminess, I topped it with the ranch dressing included in the Whole 30 cookbook itself – I worried that the coconut cream would be off-putting, but it’s not at all. Use it on your own chili and save the rest for dressings and dips.

SLOW COOKER WHOLE 30/PALEO CHILI

2 lbs chuck roast, cubed
1 onion, diced
2 bell peppers, diced
4 cloves garlic, minced
28 ounce can diced tomatoes (or 2 14 ounce ones, of course)
6 ounce can tomato paste
4 ounce can diced green chiles
2 cups beef broth (low sodium ideally)
1 dried ancho chile, seeded and diced, OR 2 tablespoons chipotle chile powder
1 tablespoon cumin
1 tablespoon cocoa powder
1 teaspoon oregano
1/2 teaspoon allspice
1 bay leaf
salt and pepper to taste (I start with a teaspoon, then test at the end of cooking)

WHOLE 30 RANCH DRESSING (from Dallas and Melissa Hartwig’s book)

1 cup homemade mayonnaise (such as the one from Nom Nom or the one in Well Fed)
1/4 cup coconut cream
2 tablespoons red wine vinegar
2 tablespoons fresh parsley, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon fresh black pepper
1/4 teaspoon paprika

You can use either a slow cooker or, if you’re lucky enough to have one, an Instant Pot. If you’re using a regular slow cooker, brown the chuck in a skillet, just enough to sear each cube, then remove and saute the onion and peppers in the same skillet, cooking for about 5 minutes, then add garlic and saute for another 3-4 minutes. Transfer the beef and the veggies to your slow cooker.
If you have an Instant Pot, set it to saute and follow the above steps, browning the meat and then the veggies – and then it stays all in the same pot, just switch it over to the slow cooker setting. So great, right? Now add all the other ingredients and stir together well. Set cooker/pot for 6 hours and fuhgeddaboutit.
While cooking, make the dressing: mix mayo, coconut cream, and vinegar together, then stir in spices. Refrigerate.
When timer goes off, retrieve and discard the bay leaf. Serve with ranch dressing as well as any other toppings that suit you, like lime wedges and cilantro. Make sure to save a good batch for the next day!

 

SLOW COOKER WHOLE 30/PALEO CHILI
 
Prep time
Cook time
Total time
 
A hearty way to kick off your January Whole 30! Best leftovers ever.
Author:
Recipe type: Entree
Cuisine: Southwestern
Serves: 8 servings
Ingredients
  • 2 lbs chuck roast, cubed
  • 1 onion, diced
  • 2 bell peppers, diced
  • 4 cloves garlic, minced
  • 28 ounce can diced tomatoes (or 2 14 ounce ones, of course)
  • 6 ounce can tomato paste
  • 4 ounce can diced green chiles
  • 2 cups beef broth (low sodium ideally)
  • 1 dried ancho chile, seeded and diced, OR 2 tablespoons chipotle chile powder
  • 1 tablespoon cumin
  • 1 tablespoon cocoa powder
  • 1 teaspoon oregano
  • ½ teaspoon allspice
  • 1 bay leaf
  • salt and pepper to taste (I start with a teaspoon, then test at the end of cooking)
  • WHOLE 30 RANCH DRESSING:
  • 1 cup homemade mayonnaise (such as the one in the Well Fed cookbook)
  • ¼ cup coconut cream
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh parsley, finely chopped
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon paprika
  • ¼ teaspoon fresh black pepper
Instructions
  1. You can use either a slow cooker or, if you're lucky enough to have one, an Instant Pot. If you're using a regular slow cooker, brown the chuck in a skillet, just enough to sear each cube, then remove and saute the onion and peppers in the same skillet, cooking for about 5 minutes, then add garlic and saute for another 3-4 minutes. Transfer the beef and the veggies to your slow cooker.
  2. If you have an Instant Pot, set it to saute and follow the above steps, browning the meat and then the veggies - and then it stays all in the same pot, just switch it over to the slow cooker setting. So great, right?
  3. Now add all the other ingredients and stir together well. Set cooker/pot for 6 hours and fuhgeddaboutit.
  4. While cooking, make the dressing: mix mayo, coconut cream, and vinegar together, then stir in spices. Refrigerate.
  5. When timer goes off, retrieve and discard the bay leaf. Serve with ranch dressing as well as any other toppings that suit you, like lime wedges and cilantro. Make sure to save a good batch for the next day!

— posted by Anne

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