Spicy Taco Chili


I love a good bean-free chili, especially this time of year. It’s hearty, zesty, meaty and a stick to your ribs kind of meal. I decided to try a new twist on my chili this time and went for more of a taco flair. It came out way better than I expected and not only that, but it is incredibly easy (this would totally fly for one of my Simple Supper Friday meals). Honestly, the night I made this, I could not stop raving about the flavors…it’s just that freaking good! And, it tastes even better the next day.

Now, it’s your turn to be the judge and I hope you enjoy it as much as I did. In fact, Jesse and I will enjoy the last of it tonight since we both work late (thank goodness for leftovers!).

Cheers and happy Tuesday!


  • 1 Tbsp grass-fed butter
  • 1 red onion, chopped
  • 1 poblano pepper, seeded and chopped
  • 4 cloves garlic, minced
  • 2 lb grass-fed ground beef
  • 2 fresh chicken or pork chorizo sausages, sliced OR removed from casing
  • 3 Tbsp junk-free taco seasoning (I buy in bulk section at grocery store) OR make your own homemade taco seasoning
  • 1 lime, juiced
  • 1 14 oz container organic fresh salsa (I used medium)
  • 1 26.45 oz box strained tomatoes (I likeΒ this brand)
  • 3.5 cups chicken bone broth, plus more if needed
  • 2 Tbsp apple cider vinegar
  • Sea salt and pepper to taste
  • Fresh cilantro, for serving
  • Avocado slices, for serving



  1. Melt butter in a large pot over medium heat. Add the onion, garlic and poblano pepper, and stir. After a few minutes, add the ground beef and break up with a spatula. Add the choirzo (either as slices or removed from casing) and taco seasoning. Stir well and continue to cook.
  2. After several minutes, once meat is browned, add the lime juice, salsa, strained tomatoes and bone broth. Bring to a simmer. Then, cover and reduce heat to medium-low.
  3. Once chili has simmered for about 10-15 minutes, add the apple cider vinegar and stir. Then, taste and season with sea salt and pepper, as needed. Cover and allow to simmer 20-30 minutes more. Add more broth if chili is thicker than you like.
  4. Serve with fresh cilantro and avocado slices, and any other garnishes your heart desires.

Yields: ~6 servings

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.


10 thoughts on “Spicy Taco Chili

  1. Ashley Sara October 8, 2013 / 11:54 am

    Yay! I’ve been waiting for this πŸ™‚
    I always like soup, chili, and stew better the next day too!

    • paleoinpdx October 8, 2013 / 11:55 am

      It is so, SO good! I know you’ll like it πŸ˜‰

  2. The Travelling Chopsticks October 8, 2013 / 12:41 pm

    This is one of my go too comfort foods – and will be fun to try out your version πŸ™‚ I usually serve this with cauliflower rice and because i’m doing the LCHF diet – a BIG dollop of sour cream! LOVE πŸ™‚

    • paleoinpdx October 8, 2013 / 1:18 pm

      Nice! Yes, some good fatty sour cream would be a great complement, especially because this is spicy!

  3. Naz (@CinnamonEats) October 9, 2013 / 2:28 am

    Looks delicious as always! I wish I could just come over and eat some of it hahaha πŸ˜‰

    • paleoinpdx October 9, 2013 / 8:45 am

      That would be lovely, Naz. I’d have to make another pot though because we polished if off last night πŸ˜‰

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