Preparation time: 30 minutes
Cooking time: 8 hours
Servings: 1 cup
Ingredients:
2½ lbs ground beef
1 medium sized red onion, diced and divided
4 tbsp grated garlic
3 large celery ribs, chopped
¼ cup of pickled jalapeno slices
6 oz can of tomato paste
14.5 oz can stewed tomatoes + Mexican seasoning
14.5 oz can tomatoes + green chilies
2 tbsp Worcestershire sauce or coconut aminos
2 tbsp cumin, mounded
4 tbsp powdered chili
½ tsp cayenne
2 tsp sea salt
1 tsp powdered onion
1 tsp powdered garlic
1 tsp oregano
1 bay leaf
1 tsp black pepper
Directions:
1. Heat up the slow cooker on low setting.
2. Heat up a large skillet over medium-high heat; add the ground beef, half of the onions, pepper, 2 tbsp of minced garlic and salt. Drain excess grease from the pan once the beef is browned.
3. Transfer the ground beef mixture to the slow cooker. Add the remaining onions, garlic, jalapenos, celery, tomatoes, tomato paste and chilies plus liquid, stewed tomatoes plus liquid, chili powder, Worcestershire sauce, cayenne, cumin, black pepper, salt, garlic powder, powdered onion, oregano, and bay leaf.
4. Stir everything together until well combined. Cook for 6 to 8 hours on low setting.
Nutritional Information: Calories: 137, Carbs: 4.7g, Protein: 16g, Fat: 5.3g