How to Make Surprisingly Simple Smoky Chili
Chili is my go-to for comfort food. It's so, so simple to make and we never tire of it. For this recipe all that's required is browning some meat then throwing everything in a slow cooker. Six hours later you have a warm, delicious bowl of comfort (& lunches for daaaays). We always top it off with copious amounts of cheese, balkan style yogurt, & some probiotic guac. You can serve it over rice, with toast, or with tortilla chips on the side. You can also strain it to remove the liquid and use it as nacho topping! All the different options mean that you can make a different meal every time, so it's hard to tire of this glorious dish.
Simple, Smoky Chili
- 1 whole white onion, chopped
- 5 cloves of garlic, chopped
- 5-10 mushrooms, chopped
- one package organic ground beef
- 1 cup corn (I use frozen)
- 1 large can crushed tomatoes
- 1 can beans (black, kidney or pinto are delish)
- 2 tsp cumin seeds (powdered works too)
- 3 tsp dried oregano
- 2 tbsp smoked paprika
- 2 tbsp turmeric
- 1 tsp cinnamon
- 1 tsp salt
- 1 small dried chili pepper
- black pepper
- 1/4 cup bbq sauce (I use one with Chipotle Peppers in it for extra smokiness)
Optional: Greek yogurt, sour cream, guacamole, rice, tortilla chips, cheese, saurkraut
Sautée onions & garlic with olive or coconut oil in a large pan. Add in beef & 1 tbsp paprika, 1 tsp cumin seeds & 1 tsp oregano. Cook until beef is browned (no longer pink).
Put beef in slow cooker with remaining ingredients. Set slow cooker to 6 or 8 hours, whichever works best for your schedule. Serve with whatever your heart desires - there's so many options (see list about for my favourites). You can keep this in the fridge for 2-3 days, or freeze batches of it for later.