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

★★★★★ 1 vote
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

How to Make Cindy's All-natural Spicy Chili


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