2 hours 35 min serves 4-6

Whole30 Cowboy Chili

All beef plus toppings is the only way to do chili on Whole30. Shredded chuck roast may start replacing ground beef in your chili recipe.

PREP: 20 min. ACTIVE: 15 min. PASSIVE: 2 hrs. DIFFICULTY Medium


  • 1 Pre Brands Chuck Roast, cut into 1-inch chunks
  • 2 tsp kosher salt
  • 1 tbsp high-heat cooking oil
  • 4 slices whole30 approved bacon (sugar-free), roughly chopped
  • 1 yellow onion, diced
  • 1 tbsp garlic chili paste
  • 1 tbsp tomato paste
  • 3 tbsp chili powder
  • 1 tbsp cinnamon
  • 2 tbsp cumin
  • 1 tbsp oregano
  • 1 tbsp smoked paprika
  • 1 cup broth
  • 1 tbsp cocoa powder
  • 3 cloves garlic, whole
  • 1 tbsp apple cider vinegar (or white vinegar)
    • Cilantro, chopped
    • Radish, colorful ones
    1. In a large stockpot over high heat, cook the bacon in the high-heat cooking oil until crispy. Remove with a slotted spoon.
    2. While the bacon is cooking, toss the chuck roast in a bowl with the kosher salt. Set aside.
    3. Add the onions to the pot and sauté until soft, about 5 minutes. Then add the chili paste, tomato paste, cinnamon, chili powder, cumin, oregano, cocoa powder, and smoked paprika.
    4. Stir until onions are evenly coated and there is a fragrant smell. Add the broth.
    5. Scrape any bits off the bottom of the pot with your wooden spoon.
    6. Add the garlic cloves, apple cider vinegar, bacon, and chuck roast to the pot.
    7. Bring to a boil then reduce heat low and cover. Cook chili for 2 hours stirring occasionally, about every 30 minutes. When the chuck is fork tender it is finished.
    8. Spoon the chuck into bowls and serve right away with cilantro and radish. Enjoy!


    Whole30 Cowboy Chili

    Amount per 100g

    Recipe developed by   Chef Sarah Russo