The fall chill is in the air and we’re craving something warm and yummy for dinner. A simmering pot of chili is the perfect solution to feed the family on a chilled fall evening, perfect for tailgate parties and perfect for an “eat-in” Friday night. The great thing about Chili is it’s easy to make and it’s even easier when using the crockpot. Here’s our Chili 101 recipe to make sure you have the best chili in the neighborhood!
Ingredients:
- 1 28 oz can of canned of diced tomatoes (their juice contributes to the meals hearty liquid)
- 2 pounds of organic grass fed ground beef
- Dried oregano
- 3 tablespoons coconut oil
- 2 medium yellow onions, medium dice
- 1 medium red bell pepper, medium dice
- 1 medium green pepper
- 4 medium garlic cloves, finely chopped
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1 14-ounce can tomato sauce
- 1 pkg of fajita seasoning
- 2 15-ounce cans kidney beans, drained and rinsed
- 1/4 cup chopped jalapeños
Directions: Sauté chopped vegetables, garlic, ground beef, coconut oil, and spices, then add fajita seasoning with a 1/4 cup of water and cook together until water is gone. Put the mixture into the crock pot along with tomatoes, tomato sauce and kidney beans. Let it simmer for at least an hour or until the mix is thick and combined and has a nice beefy flavor. Stir in jalapeños for added heat at least 30 min before serving. Add sour cream and a pinch of shredded cheddar to individual serving and enjoy!
