Legumes (aka beans) are a tricky business—magical even, according to some. There is just as much evidence out in the world informing us beans are packed with nutritional goodness, as there is evidence beans cause digestive distress. So, whether you’re not a fan of the protein and phytic acid packed little guys, or if you just want to try something a little different, this bean-less chili is tasty and a quick fix slow cooker (or stove top) recipe ideal for a busy fall night.
2 lbs Ground Beef or Ground Bison
1 pkg. Chorizo Dinner Sausage Links, cut in small slices ( I like Aidells. They also have a variety of sausages that are prepared without sugar and may be substituted in this recipe, although it may change the flavor slightly.)
1 small yellow onion, peeled and diced
3 cloves garlic, peeled and diced (or three heaping tablespoons dehydrated garlic)
28 oz can crushed tomatoes (Fire Roasted)
12 oz jar roasted red pepper strips, drained and chopped
1 tsp. Celtic or Himalayan Sea Salt
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. mustard powder
2 cups beef broth (commercial or homemade)
Place the ground meat in a slow cooker. Add the sliced chorizo. Throw in the onion, garlic, tomatoes, peppers, and spices. Pour beef broth over all the ingredients. Set cooker on low for 4-5 hours (6-7 hours if meat is frozen). About 1/2 hour before serving, turn off the cooker and use a potato masher to crush the ground meat into small chunks. Salt and pepper to taste. Allow to cool slightly for that last 30 minutes if you prefer to keep your tastebuds from burning.
If you’re using the stove top—In a large stock pot, sauté onion and garlic in 2tbs coconut oil (about 3 mins). Add ground meat and brown. Add remaining ingredients (sliced chorizo, tomatoes, red peppers, seasonings, and broth). Simmer for at least 1 hour, stirring intermittently to release flavors and tenderize meat.
My kids like to eat this chili over (Fritos) corn strips with cheese and sour cream. I like to garnish it with diced chives. Bon Appetit!