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Hellraiser Crock Pot Chili

You don't have to make it this hot, but it sure is good that way :)
Course: One Dish Meal, Soup
Cuisine: American
Keyword: Chili, crock pot, ghost pepper, hot pepper, slow cooker, Spicy
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.
  • Serve over steamed cauliflower to keep it Primal / Paleo and prepare to cry a little. Please adjust the spices to your taste, this is the stripped down version that's great for weekdays.
  • 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.