We love us some chili and there are so many different types/styles out there! Ed stumbled upon this healthy version at peaceloveandlowcarb.com and we tried it a couple nights ago. She has many tasty recipes out there - I recommend browsing her site for more good & good-for-you dishes!
Ingredients:
2 1/2 lbs lean ground beef
1 medium red onion - chopped - divided
4 Tbsp minced garlic
3 large ribs celery - diced
1/4 cup jalapeno slices
1 - 6 oz can tomato paste
1 - 14.5 oz can tomatoes w/green chiles
1 - 14.5 oz can stewed tomatoes with Mexican seasoning
2 Tbsp Worchestershire sauce
4 Tbsp chili powder
2 1/2 Tbsp cumin - mounded
2 tsp salt
1/2 tsp cayenne
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp black pepper
1 bay leaf
Directions:
In large skillet over medium-high heat, add ground beef, half of the onions, 2 Tbsp minced garlic, and salt & pepper. Once beef is browned, drain excess fat from pan.
Transfer ground beef mixture to slow cooker. Add remaining onions, garlic, celery, jalapenos, tomato paste, tomatoes w/chiles (with liquid), stewed tomatoes (with liquid), Worcestershire sauce, chili powder, cumin, salt, cayenne, garlic powder, onion powder, oregano, black pepper, and bay leaf.
Stir until all ingredients are well combined. Cook on low for 6-8 hours.
Our thoughts:
We set the timer for 6 1/2 hours and the chili was just the right consistency & thickness. Nice darker brown color & really looks like my mental picture of chili! Since all slow cookers seem to have their own unique heat level & speed (much like our ovens), just be sure you let it cook long enough so that it is not soupy. Lots of flavor in this dish. Ed says you could add a touch of hot sauce to it if you like your chili on the hotter side, but I think the variety of spices cooked in give it a pleasant robust heat on their own. You'd never guess it was low carb & gluten-free! This chili also reheats well for lunches & such.
