Chili is a wonderful and filling easy meal that can be made ahead and tastes great reheated. It is also a meal that can easily be made grain free, bean free, etc and served to guests who aren’t used to “health food” without anyone even noticing.
We serve crock pot chili with coconut flour biscuits and I add some grated cheese, diced green onions and garlic to the biscuits to make them savory.
Re-heated, this chili is also good in omelets or on top of eggs. A big pot at the beginning of the week also makes enough for plenty of healthy lunches during the week.
- 3-4 lbs of meat (beef, venison, sausage, bison, ground turkey, etc or a mix) I usually use 1 pound each of beef, venison, bison and chorizo sausage
- 2 onions, finely diced
- 3-4 cans/jars of diced tomatoes
- 15 ounces of tomato sauce
- cumin powder and other spices to taste (we use cumin, chili, pepper, salt, garlic and cilantro, but it is good even without the spices)
- Dump all ingredients in crock pot (I’ve even dumped in the meat frozen before)
- Cook on low 5-6 hours or high 2-3 hours until meat is done and flavors are blended.