Paleo Steak Chili
As the weather cools down, it’s time for hearty meals that warm you from the inside out. This Paleo Steak Chili puts a fresh spin on a classic, with tender pieces of steak, rich tomatoes, savory spices, and plenty of slow-simmered flavor.
It’s the kind of meal that feels right at home on a crisp fall evening: simple, satisfying, and made with real, wholesome ingredients. And with Grass Roots grass-fed and finished beef at the center, you can feel good about what’s going into the pot.
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makes:1
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total time:40 min
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cooking difficulty:Easy
Ingredients
Nutrition Values
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Calories:400
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Protein:30g
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Fat :28g
Utensils
- Saucepan
Instructions
1. Heat the olive oil in a small saucepan over medium heat. Add the ribeye steak and cook for 3–4 minutes, searing until browned on all sides. Remove the steak and set aside.
2. In the same saucepan, add the diced onion, bell pepper, and garlic. Sauté for 2–3 minutes until softened.
3. Add the diced tomatoes, beans, and beef broth to the saucepan. Stir in the chili powder, cumin, smoked paprika, black pepper (and onion powder if desired).
4. Cut the ribeye into bite-sized chunks. Return the ribeye to the saucepan, stir everything together, and bring to a simmer. Let the chili cook for 15–20 minutes, allowing the flavors to meld and the liquid to reduce slightly.
5. Season with salt to taste, and adjust other spices if needed.