Smoky Grass-Fed Beef & Bacon Sweet Potato Chili (No Beans)

Ingredients

• 2 lbs 100% grass-fed ground beef (85/15 blend) or ground bison
• 6 slices pasture-raised thick-cut bacon, chopped
• 2 medium sweet potatoes, peeled and cut into 0.5-inch cubes
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 5 cloves garlic, minced
• 1 can (28 oz) organic fire-roasted crushed tomatoes
• 1 can (6 oz) organic tomato paste
• 2 cups rich beef bone broth
• 2.5 tbsp chili powder (blend of ancho and mild chilies)
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried Mexican oregano
• 0.5 tsp cayenne pepper (optional, for heat)
• 1.5 tsp coarse Celtic sea salt
• 1 tsp freshly cracked black pepper
• Fresh diced avocado, cilantro, and sliced jalapeño (for serving)

Step-by-Step Instructions

1. Render the Bacon: In a large 6-quart heavy enameled Dutch oven over medium heat, cook the chopped bacon for 6 to 8 minutes until crispy and rendered. Transfer bacon with a slotted spoon to a paper towel-lined plate, leaving 2 tablespoons of bacon fat in the pot.
2. Brown the Ground Beef: Add the grass-fed ground beef to the pot. Cook over medium-high heat, breaking it up with a wooden spoon, for 6 to 7 minutes until browned. Transfer beef to the plate with the bacon.
3. Sauté Aromatics & Sweet Potatoes: Add the diced onion, red bell pepper, minced garlic, and cubed sweet potatoes to the pot. Sauté for 5 minutes until the vegetables begin to soften and become fragrant.
4. Toast Spices: Stir in the tomato paste, chili powder, ground cumin, smoked paprika, Mexican oregano, cayenne pepper, sea salt, and black pepper. Stir constantly for 2 minutes to caramelize the tomato paste and bloom the spices.
5. Simmer the Chili: Pour in the fire-roasted crushed tomatoes and beef bone broth. Return the cooked ground beef and half of the crispy bacon to the Dutch oven. Stir well, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to low, cover with lid slightly ajar, and simmer for 30 to 35 minutes until the sweet potatoes are fork-tender and the chili has thickened.
6. Rest & Garnish: Remove from heat and let stand for 5 minutes. Ladle into wide chili bowls. Garnish with fresh diced avocado, remaining crispy bacon bits, chopped cilantro, and fresh sliced jalapeños.

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Eliminating lectin-heavy kidney and pinto beans prevents intestinal irritation and digestive bloating, while sweet potatoes supply complex beta-carotene, potassium, and resistant starch. Simmering with collagen-rich beef bone broth provides essential proline and glycine, supporting joint restoration and systemic inflammatory reduction.

Frequently Asked Questions