Wednesday, December 8, 2010

Monday's Menu Part 2: Yummy Slow Cooker Chili

Ok, so it's obviously not Monday anymore, but I wanted to squeeze in a recipe this week for some super yummy slow cooker chili! It's so easy, satisfying, and delicious. And it's perfect for these cold weather months, or any time of the year, really!

I adapted it from a slow cooker cookbook I borrowed from the library. More on some awesome slow cooker dishes to come! The cookbook is titled, "Not Your Mother's Slow COoker Cookbook" by Beth Hensperger and Julie Kauffman.

Super Satisfying Slow Cooker Chili (Serves 6-8)

3 lbs organic grass fed ground beef
2 medium organic onions, chopped
2 organic medium sized bell peppers, chopped
3 cloves organic garlic, diced
1 & 1/4 cups organic beef broth
1, 28 oz. organic diced tomato can, with juice
1, 8 oz. organic tomato sauce ca
1/2 tspn. organic cumin
1/2 tspn. dried organic oregano
2 tbsp. organic chili powder
2 teaspoons sea salt, such as Real Salt
1 cup organic uncooked pinto beans (like the kind you buy in bulk to cook yourself)
1 cup organic uncooked kidney beans (see above)


The night before, soak the cup of pinto beans, and cup of kidney beans in enough water to cover them, with 2 tbsp whey, yogurt, or lemon juice.

The next morning, cook the beans in a separate pot, in a separate slow cooker, or soak them during the previous day & cook them in a slow cooker the night before you make the chili, so that they are ready to go. I just did them in a second slow cooker.

To start the chili: In a pan, saute the onions and bell peppers in organic butter or coconut oil until soft. Add the pressed garlic and cook until fragrant, about 30 seconds. Transfer to the slow cooker. Add the ground beef to the slow cooker, breaking it up into little balls with your hand. You can always make these pieces smaller as it cooks, if you'd like.

Add the diced tomatoes, tomato sauce, & spices, and cook on high for 3-4 hours, or until the ground beef is cooked through. Add the beans and turn the slow cooker to low, until you are ready to serve.

Garnish with organic sour cream, ( I like Organic Valley's full fat version) organic avocado slices, and organic raw cheese. I love cutting the cheese into cubes, and putting about 1/4- 1/2 cup in the bottom of each bowl. It tastes so lovely melted, and just wraps everything in yummy cheesiness.


1 comment:

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