A slow-cooker comes in handy for this chili, making it easier than ever to enjoy a home cooked meal with very little effort. We topped our chili with extra sharp cheddar cheese but you can use any cheese you like!
Prep Time: 5-10 minutes
Cooking Time: 6-8 hours on LOW heat OR 4-6 hours on HIGH heat
2 tablespoons avocado oil
1 medium yellow onion, chopped
3 medium garlic clove, peeled & minced
1 pound of grass-fed ground beef, broken up & crumbled
1 teaspoon smoked paprika
½ teaspoon dried red pepper chili flakes
2 teaspoons ground cumin
1 tablespoon chili powder
1 teaspoon sea salt
½ teaspoon black pepper
1 14.5-ounce can of petite diced tomatoes
1 6-ounce can of tomato paste
1 4-ounce can of green chilis
1 cup extra sharp cheddar cheese
¼ cup fresh cilantro, minced
Add all ingredients except garnishes to a large slow-cooker and stir together very well. Make sure that your ground beef is broken up evenly.
Place the lid on your slow-cooker and cook on LOW heat for 6-8 hours or on HIGH heat for 4-6 hours. Do not open the lid once it starts cooking.
Remove the lid, stir well and turn off the slow-cooker.
Serve between 4, garnishing with shredded cheese and cilantro, storing any leftovers in the fridge for up to 5 days.
Net Carbs: 24