If you are craving chili – with oodles of beef – but cant tolerate the beans, this recipe is for you! This is a lovely crock pot (slow cooker) recipe that simmers for 4-6 hours.
What you will need:
- 2 lbs ground beef
- 1 small onion, chopped
- 2 large bell peppers (any color), seeded and diced
- 5 cloves garlic, chopped
- 1 can diced tomatoes
- 1 can tomato pure or tomato sauce
- 2 tablespoons chili powder
- 1/4 teaspoon cayenne powder
- 1/4 teaspoon oregano
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- vegan cheese to top, optional
Cook the beef on the stove in a large deep pan or a pot until no longer pink. Pour the beef into a sprayed crockpot.
Add onion to the pot and cook on high for 3 min, then turn down to low and cook for another 5 min. Add the peppers and garlic and cook for another 10 min. Transfer to the crockpot on top of the beef. Add the remaining ingredients (with the exception of the cheese) to the crock pot and mix everything together.
Put the lid on the crockpot and set to cook on high for 4 hours or low for 6 hours.
Garnish with the cheese (optional) and serve with a batch of my gluten free cornbread.