Low Carb Crock Pot Chili
Perfect for a cold, rainy day.
INGREDIENTS
2 1/2 lbs. Lean Ground Beef
1 Medium Red Onion – Chopped - Divided
4 Tbs. Minced Garlic
3 Large Ribs of Celery - Diced
¼ Cup Jalapeno Slices
1 – 6 oz. Can Tomato Paste
1 – 14.5 oz. Can Tomatoes and green chilies
1 - 14.5 oz. Can Stewed Tomatoes with Mexican Seasoning
2 Tbs. Worcestershire Sauce
4 Tbs. Chili Powder
2 1/2 Tbs. Cumin – Mounded
2 tsp. Salt
1/2 tsp. Cayenne
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Oregano
1 tsp. Black Pepper
1 Bay Leaf
(2 Tbs. Peace and Love)
DIRECTIONS
Heat slow cooker on low setting.
In a large skillet over medium-high heat, add ground beef, half of the onions, 2 Tbs. minced garlic, and salt and pepper. Once the beef is browned, drain excess grease from pan.
Transfer ground beef mixture to slow cooker. Add remaining onions, garlic, celery, jalapenos, tomato paste, tomatoes and chilies (with liquid), stewed tomatoes (with liquid), Worcestershire sauce, chili powder, cumin, salt, cayenne, garlic powder, onion powder, oregano, black pepper, and bay leaf.
Stir until all ingredients are well combined. Cook on low 6-8 hours.
Makes 16 Servings:
1 Serving: 1 Cup
Calories: 137
Carbs: 4.7 net grams
Fat: 5 g
Protein: 16 g
Prep Time – 30 Minutes
Cook Time – 6-8 Hours