Crockpot Beef Chili

This is not my first chili recipe, and it certainly won't be my last. As the weather gets cooler and we get deeper into the fall and football season, there is nothing I love more than an easy crockpot meal. "Set it and forget it" is the motto we live by in this house.

Easy, fast, great for meal prep, and an underrated way to hit your protein and fiber goals, you definitely want to keep this chili recipe on rotation for the fall and winter. The beans provide great complex carbs and fiber, the beef and bone broth give this dish the protein you need to replenish yourself after a rough workout, and the delicious toppings like cheese and sour cream bring the fat to the dish that will keep you feeling full and satiated for longer.

Time to dig right in! Andiamo!

INGREDIENTS:

this recipe serves about 6-8 people

• 2 pounds 93% lean grassfed grass-finished ground beef

• 1 large can of black beans

• 1 large can of red kidney beans

• 2 small cans of rotel tomatoes with green chilies

• 1 large can of plain diced tomatoes

• 8 ounces organic beef bone broth

• 8 ounces organic beef broth/stock

• chili seasonings of: salt, pepper, garlic powder, onion powder, chili powder, cayenne pepper, cumin, and a dash of taco seasoning

• Toppings: sour cream and/or plain greek yogurt, shredded cheese, pico de gallo, guacamole

DIRECTIONS:

1. In a pan over medium high heat, brown your ground beef to about 90% cookedness. I like to drain some of the fat, then add my taco seasoning and a splash of water. Take off the heat and let rest.

2. After your beef is done cooking, rinse your black and red kidney beans before throwing them in your crockpot.

3. From there, add your two cans of rotel, one can of plain diced tomatoes, and your cooked ground beef.

4. Once you mix all of the solids together, start adding your bone broth and beef broth. I like to split the liquid and use bone broth instead of just regular broth/stock to increase the protein overall, but you can use 16 ounces of regular beef or chicken broth if you prefer that.

5. After adding all your liquid, add your salt, pepper, garlic powder, onion powder, chili powder, cayenne, and cumin. You may have to taste for seasoning once the chili starts cooking, but a good rule of thumb would be about a tablespoon of each.

6. Combine everything and mix well before setting your crockpot on low for about 4-6 hours. If you don't have a crockpot, you can set your chili in a large saucepan on simmer for the same amount of time.

7. Over the 4-6 hours, stir occasionally and do taste checks for seasonings and liquid. If you find your chili is a little too liquidy, you can remove the lid and let some of the liquid evaporate. If it's too thick, you can always add more broth.

8. Before serving, turn on warm and let sit for about 10 minutes. I topped mine with shredded white cheddar cheese, whole milk greek yogurt instead of sour cream, and some fresh pico de gallo. A great side for this chili would be some fresh cheese quesadillas and organic seed-oil free tortilla chips. Buon Appetito!