There are few things better in winter than getting out of the bitter cold and settling in a warm cozy kitchen with a hot, hearty bowl of homemade soup. This Paleo Bison, Bacon, and Pot Roast Chili Recipe is full of amazing flavor with very little guilt. A simmering pot of this tasty, spicy chilli will warm you up and have you coming back for more.
I tried the Paleo diet for about two weeks. I felt amazing. But I have to say… I missed my cheese. So I am back to my low-carb lifestyle and eating the bad stuff (sugar, pasta, bread) on a moderation. This recipe is a winner, however, even without the cheese. And it is low carb… so why not?
The key to making this chili wicked good is to use only the best, high quality ingredients. I love the taste of bison. It is naturally lean, but full of flavor. It does not taste gamey at all. I actually prefer it over the typical ground beef. You will need a paleo friendly bacon. I use Niman Ranch All Natural Bacon because it has no sugar, nitrates, hormones, or antibiotics, but has quality in taste. I am a HUGE FAN of the POMI chopped tomatoes. The cheaper tomato cans just don’t compare. It is like the difference of a beautiful fresh grown tomato from the garden with that lovely vine ripened smell thrown in a box compared to the store bought half green, barely red tomato that gives off a weird smell thrown in a can…. If you have never tried Pomi tomatoes, do so. It really makes a dish POP with FLAVOR! If you don’t use Pomi, use a really great brand. When eating healthy, you have to rely on all those good ingredients working together to make you fall in love with the dish. These ingredients together will have your taste buds jamming like they are dancing to a Black Eyed Peas song…. So don’t cut corners and buy the poor quality ingredients. If you do, don’t blame me for your dish tasting boring…. just saying.
There isn’t too much in the prepping. Just dice all your veggies. Trim off the fat and chop the roast. Chop and cook the bacon. Then throw everything in a crock pot and cook on low for six hours.
After that… BOOM! You will be going silly over some chili!
I like to garnish mine with onions, avocado, and cilantro… BUT if you are like my husband and are not eating Paleo, you can add some sharp cheddar cheese.
This recipe was inspired from Primal Praline’s version: Paleo Two Cows and One Pig Chili. Isn’t that the coolest name? Be sure to check out her recipes. She has AMAZING Paleo recipes that you will love whether you are a Paleo Eater or Not! I adapted this recipe to fit my style and needs, but her version is incredible also.
- 3 lb chuck roast or pot roast
- 1 lb ground bison
- 8 oz bacon
- 2 onions
- 1 tbs minced garlic
- 2 bay leaves
- 3 tbs chili
- 1 tbs smoked paprika
- 1 tsp celery salt
- 1 tbs cumin
- 3 red or green bell peppers
- 1 large jalapeño, seeded
- 28oz Pomi chopped tomatoes
- 14 1/2 oz beef broth
- 6 oz tomato paste
- salt and pepper
- dash of cayenne pepper
- Garnish with cilantro, onions, and avocado. If not eating Paleo, add cheese.
- Chop and cook bacon.
- Trim off fat from chuck roast. Chop.
- Chop all vegetables.
- Add all ingredients to crock pot.
- Cook for 6 hours.