Surprised I have another crock pot recipe? yeah, me neither… Oh, and sorry for the iPhone pics, I really didn’t suspect this would be a “sharing” recipe 🙂
Sticking to Whole30 guidelines for 45 days has me throwing things in the crock pot very frequently so I always have something quick to heat up in the fridge. It makes the entire process so much easier and not having to cook EVERY SINGLE MEAL is necessary for my sanity some days 🙂
This was based on a loose idea floating around in my head but turned out AWESOME. The Dr. loved it and made sure I put it up on here, not only to share the love, but to ensure that I didn’t forget the recipe so I could make it again! Ha.
Its one of those fantastic ‘throw everything in a crock pot and let it do it’s thang’ kinda recipes so take that baby out (or just turn it on if it lives on your counter like mine) and get ready for some tasty meals!
Italian Crock Pot Chili
- 3-4 lbs ground beef
- 1 onion, chopped
- 1 10oz pkg baby bella mushrooms, diced
- 1 28oz can fire-roasted diced tomatoes
- 1 tbsp minced garlic (around 6 cloves)
- 3-4 tbsp capers
- 1/4 small can of tomato paste
- 1-2 c broth or stock (I used homemade chicken broth)
- 3 bay leaves
- 2 tbsp dried thyme
- 2 tbsp dried basil
- 2 tbsp chili powder
- 1 tbsp cayenne (optional)
- salt and pepper
- 2-3 tbsp balsamic vinegar
- drizzle of olive oil
- The best way to brown a LOT of ground beef: place all your ground beef in the crock pot along with salt and pepper and one chopped onion.
- Turn on low and cook for 3-4 hours, stirring occasionally, you can use this is SO many ways, but I nearly always decided to drain the fat, throw the meat back in, and make chili!
- *If you decide to brown your meat on the stove (to get things going faster) then drain off the fat and set the beef aside
- Add the onion to the pay with a little cooking fat and saute until “clear”
- Add the meat, cooked onions, mushrooms, tomatoes, capers, garlic, and tomato paste to the crockpot
- Stir and then add the remaining ingredients and mix thoroughly
- Cook on low for 3 or so hours or until the veggies are done to your liking
- Serve with diced avocado on top or plain, both are delish! If you (or your SF) aren’t paleo then try it with crusty italian bread or tortilla chips