• Nicole Spear, MS, CNS

Robust Chili (Slow Cooker)

Updated: Aug 29, 2018


Makes 10-12 servings

  • 2 tablespoons coconut oil or bacon fat

  • 1 large onion, diced

  • 4 stalks organic celery, diced

  • 4 cloves garlic, minced

  • 2 pounds grass-fed ground beef

  • 1 quart bone broth

  • 3 (14.5oz) cans diced tomatoes

  • 1 (15oz) can tomato sauce

  • 2 (15.5oz) cans kidney or sugar-free chili beans, rinsed and drained

  • 1 tablespoon chili powder

  • 1 teaspoon basil

  • 1 teaspoon oregano

  • 1 teaspoon cumin

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 teaspoon sea salt

  • 1/2 teaspoon black pepper

Instructions

  1. Heat coconut oil or bacon fat in a medium skillet on medium heat.

  2. Add onion, celery, and garlic and sauté for 3-4 minutes. Set aside.

  3. Brown the ground beef in another medium skillet on medium heat.

  4. In a slow cooker, add sautéed vegetables, ground beef, and remaining ingredients.

  5. Add more broth, if needed.

  6. Cook on high for 4-6 hours.

Note: I often add shredded kale, fresh cilantro or parsley, or diced green beans to increase the amount of vegetables.

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