Nothing's Better Than Chili

April 18, 2018

Posted By

This one is easy and yummy! Just like Dennisons used to make ;-)

 

I know you've probably heard rumors that you should brown your ground beef before you throw it into your favorite crockpot concoction. But after quite a bit of research it turns out that this urban myth really has more to do with the gray look of the meat then with any harmful side effects. In fact, I've been using raw ground meats in my crock pot recipes for several years now with no ill affects. And let's face it, in chili you can't really SEE the meat anyway. But if you're still a little skittish about it, you can take extra precautions by following these 2 steps:

 

  • Use grass fed, free range, organic beef  which is better for you and much less likely to carry harmful bacteria then those poor, stabled, assembly line cows that eat who knows what and stand in their own doo doo all day.

  • Use high heat for the entire 8 hours of cooking time.

 

Another pre-recipe note: this recipe calls for dry beans. They will soften and soak up the cooking flavors at the same time. Couldn't get any easier than that!  Or, if your family is mixed like mine (those who legume and those who don't), make the recipe without the beans and serve cooked beans on the side to await a luscious topping of all meat chili.

And so.....finally.....the recipe....

 

Ingredients:

  • 2 Tbs Avocado Oil (can sub olive or coconut if needed)

  • 1/2 Medium Onion - chopped

  • 4 Cloves Garlic - minced

  • 1 Hot Pepper - minced (if you like your chili mild, remove the seeds)

  • 4 lbs Ground Beef (or 2 lbs beef, 2 lbs ground turkey)

  • 2 Cups Dry Beans (all pinto, all kidney, or half and half as you prefer)

  • 2 Cups Tomato Sauce

  • 2 Tbs Cumin

  • 2 Tbs Chili Powder

  • 3 Tbs Good Sea Salt (hint: if there's a girl with an umbrella on the container, it's not good)

  • 1 Tsp (or several grinds) Cracked Black Pepper

  • 3 Tbs Whole Grain Flour (whole wheat, spelt, coconut, kamut, they all work well)

  • 1/2 Cup Cream

For this recipe do not use a crock pot liner. (Actually, you should never use a crock pot liner but that's a topic for another post) Plug in your crock pot, turn it to high, add the oil and let it heat for a bit. When the oil seems hot, add the onion, the pepper and the garlic and stir. Continue heating for several minutes until the oil becomes aromatic. (That's a fancy culinary term in case you hadn't noticed)

Add the beans, then the meat, breaking it up with a spoon, then the tomato sauce and all of the spices. Stir, cover and let the wonder begin.

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©2018 BY CARIE TOELLER