Kelly’s grass fed beef chili
It’s sugaring season, which means I’m ready for some portable slow cooker meals to feed the crew. This slow cooker chili incorporates our beef and some frozen summer vegetables. My secret ingredient is a bit of sweet maple taste with our syrup. I hope you enjoy it!
Ingredient List:
1 Large Yellow Onion, diced
3 cloves Garlic, minced
1 24 oz can Crushed Tomatoes
(I used my frozen diced tomatoes from the garden)
1 Cup Vegetable Broth, low sodium
1 15 oz can Tomato Sauce
1 Medium Red Bell Peppers, diced
1 Medium Orange Bell Pepper, diced
1 Medium Yellow Bell Pepper, diced
1 14 oz can Black Beans, low sodium,
rinsed & drained
1 - 14 oz can Red Kidney Beans, low sodium,
rinsed & drained
1 - Small Poblano or Jalapeno Pepper,
seeded & minced (optional, spicy fans only)
1 Tbsp HHF Dark Maple Syrup
2 lb HHF Grass Fed Ground Beef
2 tsp Paprika
1/4 tsp Cayenne
1 tsp Oregano
2 Tbsp Chili Powder
1 tsp Cumin
Directions:
I started by slowly browning the hamburger in a skillet with a pinch of salt, pepper, chili powder, and cumin to taste. Then you drain the grease (but with our beef, there isn’t much) and add the burger to the crock pot.
In the same skillet, add some olive oil and sauté onion, garlic, and all peppers until slightly soft. Then add to the crock pot.
Add the tomato sauce, crushed tomatoes, beans, vegetable broth, maple syrup, and spices to the crock pot.
Stir until mixed well, and cook on low heat for at least 6 hours.