I was craving some chili!! Plus, it’s fall! It’s that time of year when it gets a little cold here in SoCal. By cold, I mean like 55 degrees. I realize that is a virtual heat way considering half the country is apparently covered in snow. However, I think all the years I have lived out here my blood has officially thinned and I do not have the capacity to deal when the temperature drops below 70.
I thought about chili all day at work. I braved the chaos that was the grocery store last night to get the ingredients, plus I needed to get something quick to make for dinner anyways. I knew that I would wake up if I made it in the crockpot overnight. Sure enough, that’s what happened at around 2:30 a.m. It was so worth it though and I am stoked about chili not only for lunch, but I am going to eat some for breakfast too.
1 ½ lbs ground beef (or turkey if you prefer)
20 oz tomato sauce
12 oz diced tomatoes
8 oz black olives
1 cup carrots, diced (about 4-5 carrots)
2 green bell peppers, diced
4 tbsp chili powder
1 ½ tbsp garlic powder
1 tbsp basil
1 tsp paprika
1 tsp onion powder
1 tbsp black pepper
2/3 cup chicken broth
½ tsp cayenne pepper (add more if you like it really spicy)
1. In a large skillet, start to brown the beef. When it’s almost done, season with ½ tbsp garlic powder and ½ tbsp black pepper. Drain the beef and toss into the crockpot.
2. Dice carrots and bell peppers, add to crockpot.
3. Add tomato sauce, diced tomatoes, black olives, chicken broth to crockpot. Stir to combine.
4. Stir in the spices.
5. Cook on low for 8 hours.