cindy's all-natural spicy chili
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
prep time
20 Min
cook time
3 Hr 30 Min
method
---
yield
6 serving(s)
Ingredients
- 1 1/2 pounds extra lean ground beef (grass-fed if possible)
- 3 cans organic pinto beans - 15 oz size
- 1 large organic sweet onion, chopped
- 3 cloves organic garlic, minced
- 1 can organic whole tomatoes, cut up with juice reserved
- 1 can organic tomato paste
- 1/2 cup water
- 3 tablespoons chili powder
- 1 teaspoon kosher or sea salt
- 1 teaspoon fresh oregano, minced
- 1 teaspoon ground cumin
- 3 pinches freshly ground black pepper
- 1 package organic sharp cheddar, shredded
- - organic sour cream
How To Make cindy's all-natural spicy chili
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Step 1In a slow cooker, add crumbled raw ground beef, pinto beans, onions and garlic. Stir to mix.
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Step 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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Step 3Cook on low for 7 to 8 hours, or on high for 3 1/2 to 4 hours, stirring occasionally.
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Step 4Ladle chili into deep bowls and top with a dollop of sour cream and cheddar cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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