Well, here it is. My second attempt at sharing my very own recipe on my very own blog, like a big(boned) girl.
Listen, I am under no false pretenses that I'm a good cook, let alone one you should be listening to. However, my husband seems to think I have kitchen skills. Note: I once saw him eat a bowl of cottage cheese with capers, olives, and raisins because "that's all we had in the fridge". So, do with that, and my recipe, what you will. Don't say I didn't warn you.
I'm gonna keep it real for a hot minute; I prefer recipes that call for throwing a bunch of ingredients into a crockpot, flipping on the switch, and trusting the house won't burn down in the process. I'm not big on "measuring", "bringing to a boil", or "being careful to burn the butter", etc, etc. This is just how I roll. I like to have at least one crockpot dish pre-prepped for the week that I can easily make lunch and/or dinner out of several times a week.
Anyway, here is my super simple low carb crockpot chili recipe that both me and Kevin have been enjoying since Friday. Seriously, it's really freaking good and so stupid simple!
Typically I batch cook for a week's worth of dinner or lunch and therefore, this recipe calls for 4 pounds of beef. If you don't want this much chili then simply cut the recipe in half. Duh.
FOR THE CHILI
- 4lb beef (I used cubed beef for stew, cut into 1-inch pieces)
3 tablespoon chili powder
1 teaspoon cumin
1 teaspoon sea salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 yellow onion, diced
1 garlic clove, minced
1 jalapeno, chopped, seeds removed
1-28oz can fire roasted tomatoes
1-10oz can diced tomatoes with Habaneros (I use RoTel *Hot* but you can sub for mild or medium for less spice)
2-6oz can tomato paste (omit if you prefer a thinner broth)
2 cups chicken or beef stock (I used chicken because that's all I had in the fridge)
FOR (OPTIONAL) TOPPINGS
- Shredded Cheddar Cheese
- Sour cream
- Fresh Cilantro
- Plantain Chips
Place all ingredients (except for toppings) in a crockpot in the order listed above. Stir, cover, and set heat to HIGH for 6-8 hours or until the meat is tender enough to partially shred with a fork. Add your favorite low-carb toppings (or you can simply add beans to this recipe if you prefer more carbs or top with tortilla chips or crackers) and prepare to be underwhelmed. Just kidding, this recipe turned out pretty good, at least to my liking, otherwise, I wouldn't embarrass myself by putting it on the internet.
Crack open a beer or some other low-carb frosty beverage of your choice and EAT, ENJOY, and BE FIT!
Coach k & Fenway