cindy's all-natural spicy chili
(1 rating)
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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(1 rating)
yield
6 serving(s)
prep time
20 Min
cook time
3 Hr 30 Min
Ingredients For cindy's all-natural spicy chili
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1 1/2 lbextra lean ground beef (grass-fed if possible)
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3 canorganic pinto beans - 15 oz size
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1 lgorganic sweet onion, chopped
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3 cloveorganic garlic, minced
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1 canorganic whole tomatoes, cut up with juice reserved
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1 canorganic tomato paste
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1/2 cwater
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3 Tbspchili powder
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1 tspkosher or sea salt
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1 tspfresh oregano, minced
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1 tspground cumin
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3 pinchfreshly ground black pepper
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1 pkgorganic sharp cheddar, shredded
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organic sour cream
How To Make cindy's all-natural spicy chili
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1In a slow cooker, add crumbled raw ground beef, pinto beans, onions and garlic. Stir to mix.
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2In 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.
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3Cook on low for 7 to 8 hours, or on high for 3 1/2 to 4 hours, stirring occasionally.
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4Ladle chili into deep bowls and top with a dollop of sour cream and cheddar cheese.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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