Paleo Hot Dog Chili—and a couple of less paleo versions for family members

Paleo Hot Dog Chili

This recipe was taken from Primal Cravings. I left out the adobo sauce since I don’t know what it is (sorry…) but it still tasted fabulous. My 7yo didn’t love it, but my hubby took it for his lunches for the next two days . He is very happy with it.


  • 1 lb grass fed ground beef
  • 1 lb uncured hot dogs (Trader Joe’s), cut lengthwise and then in 1/4 inch wide pieces.
  • 1 – 15 oz can crushed tomatoes (do not drain)
  • 1 4 oz can diced green chilies
  • 1 cup tomato sauce
  • 1 Tbsp adobo sauce
  • 1 tsp granulated garlic
  • 1 tsp ground cumin

Topping ideas (paleo and non paleo):

  • sauerkraut
  • jalapeños
  • yellow mustard
  • chopped onion
  • pickle relish
  • shredded cheese
  • sour cream
  • avocado

In a large saute pan, brown the ground beef and hot dogs.  Add crushed tomatoes, green chilies, tomato sauce, adobo sauce, garlic, and cumin.  Let the chili simmer for 15 minutes to evaporate a bit of the liquid.  Top with a generous pile of your favorite hot dog toppings.

This was also great with my Paleo Flatbread!


  • 1/2 cup pureed jewel yam (peel and cube one medium yam and steam until fork tender, then put into a food processor)
  • 1 tsp sea salt
  • 1 1/4 cup tapioca flour (plus 1/4 cup extra for working with the dough at the end)
  • 1 egg
  • 1/4 cup lard, melted  (or avocado oil, coconut oil,  butter, or ghee)
  • 1/4 cup coconut milk (or almond milk)


  • Preheat the oven for 400 degrees
  • Have a silicone baking mat or parchment prepared on a cookie sheet.
  • Combine the mashed yam, salt, and tapioca flour in a large bowl.  Use a mixer or your hands to break apart the yam and combine with the flour.
  • In a separate bowl, beat the egg, lard, and milk together.
  • Combine the wet and dry ingredients with a mixer or a spoon.
  • Transfer the dough to the baking mat/parchment paper.  Have your extra tapioca on hand.  If the dough is too stick to work with, use a bit of the tapioca flour.
  • With your hands or a rolling pin (I found hands to be easier), flatten the dough and spread into a large piece.  It should only be about 1/8 of an inch in thickness.
  • Bake for about 15-20 minutes.  Keep an eye on it and remove it when the top is JUST starting to brown (the sides will brown sooner because they are thinner).  If you do not like the brown sides, simply cut them off.
  • Allow to cool on a wire rack for 20 minutes. It may be gummy if eaten too soon after coming out of the oven.
  • Use a pizza cutter to create whatever serving size you would like

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