Burr it's cold outside! Warm up with this comfy flavorful slower cooker recipe. Chili and slow cooker go together like peas and carrots. It needs that long, slow simmer to develop flavor, and with a Crock Pot, you get that while also being able to leave for the day or just stay in where it's warm and multi-task while your delicious family meal is simmering away!
4 tablespoons Ava Jane’s Kitchen Avocado Oil, We love the Ava Jane Avocado oil! If you don't have this use olive or coconut oil.
1 onion, diced
1-2 jalapeno peppers, seeded and minced
2 pounds cubed boneless grass fed beef. (or use ground beef, chicken, turkey, or if you've got a vegetarian foodie crowd use some meaty portabella mushrooms in place of the beef. Grill the mushrooms in some olive oil in an iron skillet for even more flavor!).
1 tablespoon chili powder. (I use Elrods season master spice).
1 teaspoon ground cumin
1 teaspoon oregano. (I always use fresh from our garden. It's so easy to grow and very cold hardy!)
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon ground coriander
3 cloves garlic, minced
2 14-ounce cans diced tomatoes
2 14-ounce cans black beans, drained and rinsed. I also use cannalini beans if there's no black beans in the pantry.
1 cup organic corn kernels (always optional)
Water or Pacific brand gluten free beef broth. If youre doing vegetarian use vegtable broth.
Juice of 1 lime
Toppings of your choice: cheese, sour cream, green onions, chives, chopped cilantro or parsley, Sea Salt
In a large sauté pan, heat the oil over medium heat. Add the onions and peppers, and cook until soft. Add the beef. Cook until browned on all sides and add the seasonings. Cook for about 2 minutes, add the garlic, and cook for about a minute. Turn off heat and transfer mixture to your slow cooker.
Add the tomatoes, beans, corn and enough water or broth to ensure everything is covered. Turn on low heat and simmer for 8 hours or so, to ensure beef is tender. Add the lime juice.
*This can be freezed for later too!
Enjoy & Keep Warm!