Saturday, December 24, 2016

Kickin’ Chili – Low Carb, Gluten Free

This had great flavor, but was a bit spicy---depending on your jalapenos, you may want to omit the cayenne.  We cooled this down with sour cream and cheese.

Kickin’ Chili – Low Carb, Gluten Free

2 1/2 lbs ground beef
1 medium onion, chopped and divided
4 tbsp minced garlic
3 large ribs of celery, diced
¼ cup pickled jalapeno slices or less
6 oz can tomato paste
14.5 oz can tomatoes and green chilies Beth used diced tomatoes2 tbsp Worcestershire sauce
4 tbsp chili powder
2 tbsp cumin, mounded
2 tsp sea salt
1/2 tsp cayenne
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp black pepper
1 bay leaf


Heat slow cooker on low setting.

In a large skillet over medium-high heat, add ground beef, half of the onions, 2 Tbs. minced garlic, and salt and pepper. Once the beef is browned, drain excess grease from pan.

Transfer ground beef mixture to slow cooker. Add remaining onions, garlic, celery, jalapenos, tomato paste, tomatoes and chilies (with liquid), stewed tomatoes (with liquid), Worcestershire sauce, chili powder, cumin, salt, cayenne, garlic powder, onion powder, oregano, black pepper, and bay leaf.

Stir until all ingredients are well combined. Cook on low 6-8 hours.

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