Cheeseburger Chili

Often times, things get so busy around here that we do not leave enough time to cook dinner. Or we become lazy after a long work day and pack up to head to the nearest Tex-Mex joint in Austin. This is the beauty of crock pots. You literally just throw everything in the pot, forget about it for several hours; then come home to a house that smells amazing and dinner is finished, with minimal effort. This crock pot wonder is called Cheeseburger Chili. It does not have the traditional cheeseburger ingredients, but it taste like one. I promise. Your taste buds (and waistline) will thank you for this healthier option.

Cheeseburger Chili

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Equipment: Large crock-pot

Ingredients:

  • 3 tablespoons extra virgin olive oil
  • 1.5 pounds grass-fed ground beef
  • 2 cups beef stock (might need more if you prefer thinner chili)
  • 1 jalapeno, seeded and diced
  • 1 anaheim chile, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 3 mid-sized carrots, sliced thin
  • 1 medium-sized onion, diced
  • 5 garlic cloves, minced
  • Two 14 ½ cans peeled whole tomatoes, with juice
  • Two 15 ounce cans drained pinto beans, or 2 cups pinto beans
  • Two 15 ounce cans drained black beans, or 1 ½ cups black beans
  • 2 tablespoons fresh thyme
  • zest of half of small lime
  • 1 tablespoon chili powder
  • ½ tablespoon cumin
  • ½ tablespoon coriander
  • ½ tablespoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Grand Marnier
  • shredded cheddar cheese for topping

Instructions:

Combine all ingredients in crock pot and cook low and slow for 6-8 hours, stirring occasionally. You might need to add in more beef stock if liquid reduces too much over that period of time. Serve warm.

Enjoy!

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Comments

  1. Sounds great. I’ll have to give this a try. Haven’t really perfected a chili recipe quite yet.

  2. I love the variety of spices in this recipe. Especially the addition of Grand Marnier…can’t say I’ve ever added that to my chili but I certainly will next time. Thanks.

    Angie.

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