Let me start by saying M loves chili.
Chili and meatloaf.
Every time I make either of those dishes he says: “you know, you could make this every week…”
So…I might…make it every week…maybe. I mean, it’s pretty yummy…
I made this recipe for M’s work Christmas party and he’s been asking for it ever since.
To make it detox friendly, this chili is sans legumes (no beans, people), and doubly meaty and therefore, doubly delicious.
(adapted from Andie’s version on Can You Stay for Dinner?)
2 lbs grass-fed beef
4 celery stalks
2 cloves garlic
28 oz crushed tomatoes
14 oz diced tomatoes
2 Tbsp chili powder
1 Tbsp cumin
2 tsp smoked paprika
a dash (or more) of cayenne pepper
1/2 tsp sea salt
- Coarsely chop your carrots, celery and onion and mince the garlic. Lay all the veggies on the bottom of your slow cooker
- Crumble the ground beef over the veggies in an even layer.
- In a large bowl, mix both types of canned tomatoes, and all spices.
- Pour the tomato mixture over the beef/ veggies and make sure it’s evenly spread.
- Put the lid on your cooker and let the chili cook for 8 hours on low or 6 hours on high, whichever floats your boat.
This was my first time making chili without beans. I hypothesized that I could replace the beans with more meat to keep that thick, chili consistency. I was nervous…but, in the end, I didn’t even miss the beans at all and the chili was the perfect texture! It’s still chili if there are no beans in it, right?
The beef makes this a hearty dish–I actually made this on the coldest day of the week last week and it warmed us up perfectly!
Post detox, I’d make some Only-Grain-in-it-is-Corn-Bread to go with it as a treat…