New Version Of An Old Favorite

This Slow Cooker Beef Chili with Onion, Garlic and Carrots is one of my family's favorites.

In my house we love chili.  There was a time when we would prepare chili once a week, and why not--it's so easy when you get home after a long day at the office.  Our standby chili contained ground beef, packaged chili seasoning, beans, diced tomatoes and topped with lots of cheese and Fritos.  I know--Fritos.  So I decided to clean up our usual chili recipe and come up with something healthier.  Below is what I created and it was SO good--even better than our old recipe covered with Fritos.

Slow Cooker Beef Chili With Carrots
Serves: 4-6
Prep Time: 10 minutes   Cook Time: 5-6 hours

Ingredients:

• one tablespoon avocado oil
• one pound grass feed beef
• one small onion, chopped (I used a red onion because this is what I already had on hand)
• three garlic cloves, minced
• one green onion (garnish)
• half of a small avocado (garnish)

For the slow cooker:

• 2-3 medium carrots, chopped
• one 10 ounce can organic spicy diced tomatoes
• one 14.5 ounce can organic diced tomatoes
• small can (or half of a 14.5 ounce can) organic tomato sauce
• one 14.5 ounce can dark red kidney beans (omit if you are keeping this recipe paleo)
• 3 tablespoons chili powder
• one teaspoon salt
• one teaspoon black pepper

Instructions:

• Heat avocado oil over medium in large pan.
• Add beef, onion and garlic and cook about 10 minutes, or until meat is almost cooked through.
• Transfer meat mixture into slow cooker and add all other ingredients.  Cover and cook on low for 5-6 hours.

Toppings: Avocado, green onion

Note: omit the beans if you want to keep this recipe paleo.  My husband loves kidney beans in chili, so I added for him.