How on earth do you make a blog intro exciting when you're putting up a chilli recipe...?! Whatever. Now you know what I'm blogging about. I stumbled...kinda bumped into this recipe. There are many kinds of chilli in this world and lots of people get it right. But thats all in the mouth of the taster. So, here is my rendition of chilli, which a few people have asked the recipe for.
1lb ground grass fed beef (honestly, that particular taste makes all the difference)
2 cans (or however you do your kidney beans) kidney beans
2 cans diced tomatos
1 tbsp turbinado
2 tbsp chilli powder
1 green pepper
2 medium yellow onions
Sprinkles of oregano, basil, and pepper
Some coconut oil for sauteeing veggies (the non flavorful kind of c.oil)
*My recipes that I stumble across usually don't have much for measurements of herbs and spices, but with this recipe what I did was sprinkle the herbs across the whole crock pot one at a time, and that was usually enough.
Cut up onions and peppers and sautee in the coconut oil until tender and add the ground beef. You can go as long as you want with the beef as the crockpot will finish cooking it. The purpose of this step is to get the flavor of the onions and peppers into the meat and vis versa. At this point take 1 tbsp of chilli poweder and mix in to the veggies and meat.
While you're sauteeing in one pan, add the beans and tomatos to the crock pot and add oregano, basil, pepper and turbinado. Turn on low heat and begin to cook.
By this time you can add the veggies and meat to the crock pot and cook until you're ready for dinner. If you add the meat raw to the crock pot you can let it sit all day and be ready when you come home. But, honestly this recipe takes...10 min to put together and about 1 hr to mix all the flavors and cook the beans.
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