My family loves chili! There’s not many meals any easier than throwing chili in the crock pot to simmer throughout the day. When I walk through the door in the afternoon, I know supper is almost ready.
Making chili is more of a process than an actual recipe. There’s so many ways to do it. You have your choices of meat, even chicken if your heart desires!
In this recipe, I use ground beef, but I’ve seen where some people use carne asada. I’ve seen that in the beef section of our grocery store and it looks really good! I just may try that next time.
Start out by browning the ground beef, onion, and peppers. I jsut happened to have a frozen mix of peppers that I used this time.
After the meat is a browned and drained, put it together with every thing else in the slow cooker and relax the rest of the day. Or in my case, head back to work for a few more hours. 🙂
Spunky Chunky No Bean Chili
3 lbs. ground beef (if you use 80/20, drain it after cooking)
1 large onion chopped
1 green pepper chopped
In a saute skillet, brown beef, onions, and peppers. Drain if needed.
While the meat is cooking, add to a large crock pot or slow cooker:
1 32 oz can of petite diced tomatoes, or 2 small cans
1 can of Rotel tomatoes or tomatoes with green chiles
2 cups beef stock
¼ cup ground cumin, or to taste
¼ cup chili powder, or to taste
1 tsp. garlic powder
1 tsp. cayenne pepper
Salt and pepper to taste
pinch of sweetener, optional (add this to balance the acid in the tomatoes)
After the meat is drained, add to the tomato/spice mixture in a crock pot.
Cover and cook for 4-6 hours on low. Should make 12 servings at around 8 carbs each.
Serve with sour cream and shredded cheese.
*I also made some almond flour biscuits and fried them up like fritters.
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