Paleo Slow Cooker Chipotle Beef Chili

This bowl of chili is both delicious and hearty.  Its flavors are meaty, rich and as spicy or mild as you like.  The inspiration for this recipe was an oven baked chili recipe card from The Pampered Chef that used chipotle chiles in adobo sauce.  As many times as I’ve worked with them, I knew that their recipe containing 2 tablespoons of chiles with an additional tablespoon of sauce would be way too spicy…and if you were wondering, I tried it their way the first time I made this, and it was practically inedible.

No worries though!  My recipe only uses one chile, seeded.  I also added a medium chipotle organic salsa to deepen the smoky flavor without making the chili overpoweringly spicy.  It was a success!  You could use a mild salsa if you’d like, and chipotle salsa is not difficult to find.  You can also substitute the fire-roasted tomatoes if you don’t want to make a special trip to the grocery store, but they do add depth and flavor to the dish.

I have made this recipe two different ways, once lightly “breading” the beef with cumin, salt and coconut flour and once without.  It is an extra step, but helps infuse the cumin into the meat.  You could also just rub a teaspoon of cumin on the meat before browning the meat if you don’t have coconut flour on hand.  Either way, the slow cooker will ensure that the beef becomes tender and juicy, but I think the addition of “flour” helped to thicken the dish.

I have recently discovered a local Chorizo that I am CRAZY about.  I love that it is from Georgia, and it contains no corn syrup or sugar.  It is an extremely fatty pork sausage, but I cook it in a nonstick skillet until almost crunchy, and that renders out most of the fat.  I save the fat, but the crumbles can be placed on practically anything to add spicy deliciousness.  I added a couple spoonfuls on this chili, and it was awesome!  This chili recipe is scrumptious without the extra chorizo, but it would certainly make leftovers more interesting!  Serve this chili with guacamole on top, or with cauliflower rice.


  • 1.5-2lbs boneless beef stew meat, cut into cubes
  • 1/4 cup coconut flour
  • 2 tbs cumin, divided
  • 1/4 tsp sea salt
  • 1-2 tbs coconut oil
  • 1 large onion, chopped
  • 2 tsp minced garlic
  • 1 large green bell pepper, diced
  • 1 chipotle chile, seeded and diced, plus 1 tsp adobo sauce
  • 2 (14.5 oz) cans fire roasted tomatoes
  • 1 (4 oz) can mild diced fire roasted green chiles
  • 2 cups beef broth
  • 1 sm jar chipotle salsa, mild or medium (depending on taste)
  • 1 (16 oz) chorizo sausage, optional


  • 1. In a large ziplock bag, mix coconut flour, 1 tbs cumin, and salt
  • 2. Add stew meat, seal well, toss until evenly coated
  • 3. Heat coconut oil in large nonstick skillet on medium/medium-high heat
  • 4. With tongs, place meat in pan, and brown on all sides
  • 5. Place meat in slow cooker
  • 6. Add more coconut oil to the skillet, and cook onion until translucent
  • 7. Turn off heat, and stir in garlic
  • 8. Add onion/garlic to slow cooker, along with 1 tbs cumin, tomatoes, green chiles, bell pepper, chipotle pepper and sauce, beef broth, and salsa
  • 9. With tongs, mix all ingredients well, then cover
  • 10. Cook chili for 6-8 hours on LOW or 3-4 hours on HIGH
  • 11. Before serving, heat tsp coconut oil in large nonstick skillet on medium/medium-high heat
  • 12. Add chorizo and cook until crumbly and cooked through, then with slotted spoon, place on paper towel-covered plate to drain extra fat
  • 13. When you plate chili, place a spoonful (or two) of chorizo on top
  • 14. Enjoy!