Cindy's All-natural Spicy Chili

1
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

Rating:

★★★★★ 1 vote

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

How to Make Cindy's All-natural Spicy Chili

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.

Printable Recipe Card

About Cindy's All-natural Spicy Chili

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




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