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The secrets to making a good chili and how to make it Whole30 chili. This is the best chili recipe for meat lovers and can be a sloppy joe dupe!
With the new year in full swing, I know a lot of people have resolutions to eat healthier. Whole30 was something I tried in 2019 and it helped me discover new recipes that are pure magic and go-to foods that I can eat that are both healthy and fast. My favorite meal from doing Whole30 would have to be my Whole30 chili recipe!
To create this recipe, I researched other chili recipes and put my own little twist and added in a few goodies to make the BEST chili I have ever eaten. It tastes so good that I may or may not have eaten it for a week straight.
What is Whole30?
Now, if you’ve stumbled upon this post wanting a good chili recipe but don’t know what Whole30 is, I’ll explain it to you.
Whole30 is a way of eating for 30 days without any sugar, processed foods, dairy, grains, legumes, alcohol, and soy. It’s very similar to the paleo diet but a bit more restricting. You eat this way for 30 days and then slowly introduce each eliminated food to figure out what you may have an intolerance to.
It’s a great way to find which foods may cause you bloating, stomach aches, acne, or more.
You eat meat, fish, eggs, fruit, natural fats, and a whole lot of vegetable to name a few things that you can have.
It’s a full program with rules and everything so I suggest you get the Whole30 book if you want to do it right.
Buy The Whole30 Book
Now, this chili is something I made while doing Whole30 and then made it again and again even after stopping. I made it for my friends and family and I’ll make it again for years to come. I can’t stress this enough, it’s the most delicious chili! My husband even said so and he’s always straight with me. If it was terrible, he’d make it known.
While this chili is Whole30, you don’t have to be actively doing Whole30 to enjoy it. It’s pretty much just a fancy way of saying that this chili is healthy.
What Makes A Good Chili?
A good chili has a few key ingredients or staples. These staples make a good base and then everything else included makes it come together.
Key Ingredients:
- The meat
- The broth
- The herbs & spices
These three key ingredients are where your chili can go very wrong or very right. Using different meats will make the chili taste different ways. I love using organic ground beef, specifically the Simply Balanced one from Target. It’s the best and doesn’t make my stomach hurt.
I’ve tried this chili using different broths and the only one that makes it taste absolutely mouth-watering is the Kettle & Fire Beef Bone Broth, trust me on this one. I usually buy mine from Thrive Market but you can get it on Amazon or at Publix.
As for the herbs and spices, these come together to create a spicy yet flavorful taste. You can experiment with different spices but keep it to about 3 and make sure they work well together.
The right ingredients will make a chili taste phenomenal. It helps to use fresh, organic, clean ingredients too.
Shop my favorite broth
Make This Delicious Chili
Best Whole30 Chili
The most delicious and flavorful chili that is Whole30, dairy-free, gluten-free, and sugar-free.
Ingredients
- Ground Beef - 1 pound
- Avocado Oil
- Onion - 1
- Red Bell Pepper - 1
- Carrots - 2 large
- Zucchini - 1
- Garlic Cloves - 3
- Oregano - 1 tsp
- Cummin - 1 tsp
- Chili Powder - 1 tbsp
- Pink Himalayan Salt - 2 tsp
- Kettle & Fire Beef Bone Broth - 1 whole box
- Diced Tomatoes - 1 28-ounce can
- Avocado - 1 diced
- Potato - 1 or 2
- Capers - 2 tbsp
- Scallions - for topping
Instructions
Brown the meat in a pot with 1 tsp avocado oil and then transfer it to clean dish.
In the same pot used to brown the beef, warm a tablespoon of avocado oil over medium to medium-high heat.
Add the onions and cook until softened and translucent, about 5 minutes.
Add the other vegetables and continue to cook until softened, about another 5-8 minutes.
Clear a space in the middle of the pan and add the garlic. Cook the garlic until it's fragrant, about 30 seconds, then stir into the vegetables.
Add the seasonings and 2 teaspoons of salt to the pan. Stir until the spices are fragrant and the vegetables are mixed together, another 30 seconds.
You'll start to see a dark crust at the bottom of the pan, this is normal and you can scrape it up now.
Add the browned beef back into the pot then pour in the broth. Bring the chili to a simmer and cook for about 45-55 minutes.
Be sure to stir occasionally, until the meat becomes very tender.
Add the tomatoes to the pot and let it simmer for 10 minutes.
Serve it with chopped scallions.
Notes
Keep this chili in the fridge for up to 1 week or freeze it for up to 3 months.
It's also delicious on a bun as a sandwhich!
And for dessert, make some double chocolate peppermint cookies! I always grew up with a little treat after each meal and now can’t seem to skip it. Cookies have been the recent favorite in my house and with good reason (all the Christmas baking).
