Cindy's All-natural Spicy Chili

Cindy DeVore


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 and organic ingredients. This dish is free of pesticides, herbacides, hormones and antibiot

pinch tips: How to Use a Meat Thermometer





20 Min


3 Hr 30 Min


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
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

In a slow cooker, add crumbled raw ground beef, pinto beans, onions and garlic. Stir to mix.
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.
Cook on low for 7 to 8 hours, or on high for 3 1/2 to 4 hours, stirring occasionally.
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