Having spent 21 years in Colorado, I’m no stranger to the comfort of a warm bowl of chili. There’s no better feeling than walking in your front door after nearly dying of hypothermia outside. In those days, I would recover by immediately face-planting into the crock pot and ranting about how the school districts in Colorado are trying to kill their students. Both valid coping mechanisms.
But I don’t live in Colorado anymore, so why the continued obsession with chili? And why am I making chili during the first week of Spring? Shouldn’t I be roasting asparagus and doing crunches? I mean, Summer is just around the corner and my winter bod is still in full swing. Well, first of all, chili is just the best. Second, monsoon season is still happening here in SoCal and I’m wearing ugg boots. Go ahead and judge me, but you spend 3 years in essentially a desert and see how you feel when the temp drops below 50°. It’s torture. I’m not trying to die of hypothermia over here. I need chili to keep me warm and nourish this winter bod I got going on. It’s also the best. Self-love, people.
Anyways, grass-fed ground beef was on sale at Whole Foods last week and I stocked up for the sole purpose of having chili over the next few months. AND IT WAS SO WORTH IT. I have a feeling this batch won’t last me too long…
INGREDIENTS:
- 2 pounds ground beef (grass-fed preferably)
- 4-5 large carrots
- 1 medium yellow onion
- 2 bell peppers (color of choice)
- 3 cloves garlic
- 1 28 oz can fire roasted tomatoes
- 1 can tomato paste
- 2 tablespoons chili powder
- 2 tablespoons chipotle powder
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano
INSTRUCTIONS:
- Chop carrots, onion, bell peppers, and garlic. Add to slow cooker.
- Add ground beef next and roughly break into smaller chunks using literally any utensil you want. I’m a fan of sporks.
- Mix in fire roasted tomatoes, tomato paste, and spices. Stir until everything is evenly distributed.
- Set slow cooker on low for 8 hours.