On a Pink Typewriter

a writer with a hearty appetite & an active lifestyle

Chili!

I don’t know why, but for some reason it felt like the title of this post deserved an exclamation point.image

CHILI!

To be perfectly honest – the chili recipe I’m sharing with you guys today? It was THAT good. Good enough to warrant an exclamation point, definitely.

Now, granted I get wildly excited about most food I eat and enjoy, but I’m also pretty brutal about stuff I don’t enjoy eating….. even if I’ve made it myself. I think those of you who have been reading my blog for a while may have already noticed that I’m pretty enthusiastic about honesty in all aspects of life. Probably this is due in part to the fact that I’m a bad liar (or maybe I’m a bad liar because I’m so honest?).

Get me into a poker game and you’ll find that out real fast.

Anyways, now that we’ve discussed to death the fact that I’m overly excitable and not a chronic liar, let’s get to the point of today – a recipe.

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My good friend Kirby inspired this recipe, based on a similar one she passed on to to me ages ago (aka in 2011) when we had both first given the Paleo thang a whirl. I’m not entirely sure why it took me so long to actually cook it, but I’m sure glad I finally did! It was fantastic, and Paleo-friendly due to the lack of beans involved. I’m not a big bean lover, so Paleo or not this is how I prefer chili prepared.

I added a bit more spice and switched it to a crock pot-friendly recipe. The latter partly because I’m lazy, and partly because I decided to participate in Julie’s month-long crock pot challenge. Crock pots are just the best, don’t you think? Nothing warms my heart more when I get home from work than a delicious, warm meal, ready to eat soon as I walk through the door. Especially when it’s freakin’ cold outside.

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Since I’ve never made chili before, I can’t really judge this one based on other recipes. And actually, I suppose I haven’t consumed that much chili in my lifetime overall. Ummm… okay, now that I think about it, I may have only had chili exactly ONE time: this last May at Hard Times Cafe in Old Town Alexandria (famous in the area for their chili!).

(Welcome to my train of thought.)

This particular chili was tasty regardless of whether or not you’re a chili virgin, and I even got a little crazy and served some over a roasted sweet potato.image

Even better, no question. And now I’m going to have the above picture again for lunch.

Happy Wednesday!

Crock Pot Chili {Paleo}

Ingredients

  • 1.5 lb lean ground beef (I used 90-10)
  • 1 tsp garlic powder
  • 2 green peppers, chopped
  • 1 medium sized yellow onion, diced
  • 1 six-ounce can tomato paste
  • 2 cans diced fire-roasted tomatoes (30 ounces total)
  • 1 tsp corriander
  • 2 tsp cumin
  • 2 tsp cayenne powder (can use more/less based on desired spice level- this had a good bite to it!), plus a dash more for browning the beef
  • 1.5 tsp salt, plus more for browning beef
  • 1 tsp pepper, plus more for browning beef

Directions

1. In a medium sized pan coated with nonstick spray (you can also use olive oil), brown the beef on low flame until no longer pink. Season beef in pan while browning with salt and pepper to taste, plus garlic powder.

2. In a crock pot, first add prepared beef, followed by peppers and onions. Add tomato paste and fire roasted tomatoes, being sure to pour it equally around the meat/veggies, followed by the spices.

3. Turn crock pot on high and cook for 5 hours. When there’s 30 minutes left, stir contents of crock pot gently. Serve hot, in a bowl or over a warmed sweet potato.

Serves 4

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2 Comments

  1. mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm! I love chili. Its so comforting and always delicious! Plus I love that you can change a recipe around so easily based on what you have on hand. nom nom

  2. I think a good bowl of chili always deserves an exclamation point. Always!

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