Crockpot Beef Chili.
A hearty favourite, that's simple and full of flavour
Servings: 8 Servings
Heat a large skillet over medium heat and add the olive oil. Add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Stir the garlic and cook another minute. Use your hands to crumble the ground beef into the pot. Brown the beef, breaking up the meat as you go, about 8 minutes. Once the beef is browned, add in the poblano pepper, chili powder, smoked paprika, cumin, cinnamon, salt and cayenne. Give it a good stir and let cook about a minute or two. Remove the skillet from the heat.
Transfer the beef mixture to the bowl of your crockpot. Add 2 cups chicken broth, the tomatoes, tomato paste, maple, and bay leaves, stir to combine. Cover and cook on low for 6-8 hours or hight for 4-5 hours. If your chili is too thick, add the remaining broth to thin.
Remove the bay leaves and ladle the chili into bowls. Top with cheddar cheese, avocado and fresh cilantro. Eat!
*Ground chicken or turkey may also be used.
*2 cans of drained kidney, pinto or black beans can be added to the chili during the last hour or so of cooking.
Calories: 447kcal | Carbohydrates: 10g | Protein: 27g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 573mg | Potassium: 600mg | Fiber: 2g | Sugar: 5g | Vitamin A: 950IU | Vitamin C: 26.6mg | Calcium: 73mg | Iron: 3.9mg