Classic Chili (Whole30 approved)
Use the small crock pot for this recipe (if making a double batch, use the large crock pot). It takes about 45 minutes to prep the meat and veggies before they are all ready to be transferred to finish cooking in the crock pot.
- 1 pound ground meat beef, lamb, bison
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 tsp cumin
- 1 tsp chili powder (can also use chipotle chili powder)
- ½ tsp paprika (can also used smoked paprika)
- 1½ tsp salt (and more to taste toward end)
- 1 red bell pepper finely chopped
- 1 green bell pepper finely chopped
- 1 can diced tomatoes 14.5 oz
- 1½ cups beef broth
- 1 jalapeno seeded and diced
- Heat a large pot or high-walled skillet over medium-high heat (without cooking fat).
- Add the ground meat and cook until the meat is fully browned, 7 to 10 minutes.
- Remove the meat from the pot with a slotted spoon and transfer it to a side dish, keeping the leftover fat in the pot.
- Add the onions, garlic, cumin, chili powder, paprika, and salt to the pot.
- Reduce the heat to medium-low and cook until the onions are translucent, 4 to 5 minutes
- Transfer the contents from the pot to your slow cooker.
- Add the bell peppers, jalapeno, tomatoes, and broth and set to low heat, cooking for 6 to 8 hours.
Different garnish options can really change the flavor of this dish. Try topping with fresh cilantro, jalapenos, or crushed red paper. If you're active and need to eat more carbohydrates, but some potatoes or butternut squash into small cubes and add them to the pot just before simmering, or serve your chili in a "bowl" of roasted acorn squash halves. Recipe inspired by The Whole30 (original book).