Well, it is getting to be that time of year. When the cooler temps of autumn roll in, I know my hubby is always ready for me to start making his favorite dish….chili. It is also my favorite time to start using more crock pot recipes. This recipe pleases us both. I will say that Pearl has a great chili recipe on page 101 in the new THM cookbook, and while it is a nice mild chili for myself and the kids, my husband needs something spicier. So, if you are looking for a spicy chili recipe with a lot of depth, this is for you! Throw it in the crock pot before you head out to work, and come home to some hot and spicy chili!
Spicy Chili (S)
2-3 lbs ground beef
1 large onion, chopped
2-10 oz cans of Rotel
1-15 oz can tomato sauce
1-15 oz can pinto beans (rinsed and drained)
1-15 oz can black beans (rinsed and drained)
1 cup water (add more if you like a thinner chili, we like it thick)
2 tsp mineral salt
1 T basil
3 cloves minced garlic
2 tsp paprika
1 T ground cumin
1 tsp cayenne pepper
1/3 cup chili powder
1 tsp Worcestershire sauce
3/4 tsp oregano
1 spray Bragg’s liquid Aminos
few shakes of red pepper flakes
1 tsp black pepper.
Brown your hamburger with your chopped onion. Remove from heat and add all ingredients to crock pot.
Top with shredded cheddar cheese and sour cream before serving.
You can eat up to 1/4 cup of beans to keep this an S meal. That would be 1 average size bowl of chili. If you are like my husband , and will eat bowl after bowl, you will probably be in crossover territory. You could always cut back to one can of beans in the recipe if you want to be able to eat more than 1 bowl and keep it an S.