Cindy's All-natural Spicy Chili

Cindy DeVore

By
@valleygreennaturals

Spicy or mild, veggie or meaty, I LOVE chili!

This is a very simple recipe that can be adjusted easily to taste for those who like the spicier side of life! Just add a little more chili powder and toss in a few dashes of Tobasco if you'd like to liven this one up a bit more.

Also, you can easily make this a veggie-chili by omitting the ground beef and adding 1 to 2 more cans of organic pinto beans.

In true Valley Green style, this recipe calls for grass-fed ground beef (check localharvest.org) and organic ingredients. This dish is free of pesticides, herbacides, hormones and antibiot


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Comments:

Serves:

6

Prep:

20 Min

Cook:

3 Hr 30 Min

Ingredients

1 1/2 lb
extra lean ground beef (grass-fed if possible)
3 can(s)
organic pinto beans - 15 oz size
1 large
organic sweet onion, chopped
3 clove
organic garlic, minced
1 can(s)
organic whole tomatoes, cut up with juice reserved
1 can(s)
organic tomato paste
1/2 c
water
3 Tbsp
chili powder
1 tsp
kosher or sea salt
1 tsp
fresh oregano, minced
1 tsp
ground cumin
3 pinch
freshly ground black pepper
1 pkg
organic sharp cheddar, shredded
organic sour cream

Directions Step-By-Step

1
In a slow cooker, add crumbled raw ground beef, pinto beans, onions and garlic. Stir to mix.
2
In a medium bowl, stir tomatoes with juice, tomato paste, water, chili powder, salt, oregano, cumin and pepper until mixed well. Add to ground beef in slow cooker and stir well.
3
Cook on low for 7 to 8 hours, or on high for 3 1/2 to 4 hours, stirring occasionally.
4
Ladle chili into deep bowls and top with a dollop of sour cream and cheddar cheese.

About this Recipe

Course/Dish: Beef, Chili
Other Tag: Quick & Easy