You don’t have to make it this hot, but it sure is good that way 🙂
Hellraiser Crock Pot Chili
You don't have to make it this hot, but it sure is good that way 🙂
Servings: 8
Ingredients
- 1 T coconut oil See my review of Tropical Traditions Brand Coconut Oil in the product reviews section
- 2 lb organic grass fed ground beef regular grind or larger chili grind is great too
- 2 onions small (Minced)
- 2 carrots Minced
- 1 cartons chopped tomatoes Pomi brand (They come in one of those little boxes not a can!)
- 1 t sea salt Or More/Less to taste
- 1 T agave nectar Optional
- 2 T vinegar white or cider
- 3 T chili powder choose your favorite dark chili powder
- 2 small zucchini squash quartered then thinly sliced - seeds removed if necessary
- 2 T Dave's Gourmet ghost pepper hot sauce or to taste, or use something milder - this may hurt you.
- 1 t black pepper fresh (or more or less to taste. I like pepper.)
- 2 T cocoa powder unsweetened high grade you know the drill!
Instructions
- Heat the coconut oil in a heavy skillet (medium high), thoroughly brown the ground grassfed beef. Drain it if you want, but I leave it as it is.
- Add all ingredients to your large crock pot and set for low for 8hrs or high for 4 hours. Stir at least once, but no more than 3 times.
- This chili keeps well in the refrigerator or freezer - sometimes I will reheat a portion on the stove and add in an additional vegetable at that time (broccoli, small chopped pieces of butternut squash, etc). Be creative and make it yours.
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