Purists insist that Chili should not have beans. I don’t want to get into that argument but for someone on a low-carb diet beans are anathema.
This is the latest iteration of a slow-cooker Chili recipe I’ve been tinkering with. It varies as the mood strikes or based on what I have on hand.
- 3 lb Ground beef
- 1 16 oz Jar salsa (pick one you like of the heat level you like–some of the other ingredients will tend to moderate the heat, others add to it)
- 1 14 oz can Fire Roasted tomatoes
- 1/2 cup chopped onion.
- 2 Tbsp dried cilantro
- 1 tbsp Chipotle chili powder
- 1 tbsp cumin
In a large mixing bowl combine the ingredients. Mix well. Easiest way, without a good stand mixer, is to just get in with your hands and squish the ingredients together. Plastic gloves can keep things sanitary.
Line the crock of a 4-5 quart slow cooker with a liner bag. Pour the chili into the bag.
Cook on low 8-9 hours.
Stir well at the end. Serve topped with cheese.
Enjoy. It keeps well in the refrigerator for later heat and eat.