With Super Bowl happening last Sunday all I could think of was making a batch of chili for my hubby and family to enjoy. Unfortunately I wasn't feeling up to cooking quite yet and had to wait until today to apply the creative juices that started flowing the minute I thought of this recipe. My goal was to make a tasty chili without the carbs and excessive amount of legumes used in traditional recipes. This dish took me a total of 10 minutes prep and tasted amazing.
1 lb grassfed ground beef cut of choice
1 lb grassfed flank steak cut into 1 inch pieces
2-3 roma tomatoes rough, chopped
1/2 handfuls cilantro, stems and all
1/2 onion chopped
Fat for cooking
1 bottle of beer of choice (12 oz, optional but adds to the flavor)
1 teaspoon chicken boullion or 1/2 cup chicken stock
1 6oz can of tomato paste
1/4 cup GF Worchestershire Sauce
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon pink Himalayan sea salt
1/2 teaspoon cayenne pepper
1 rpugh chopped chile serrano or jalapeño, stemmed (optional)
1/2 cup fresh salsa of choice (optional)
In a cast iron skillet (or pan of choice), melt fat and sear chopped flank steak
Add tomatoes, onion, cilantro, salt, cayenne, and paprika and brown slightly
In a crockpot, place ground beef,topped with remaining ingredients and pour in seared steak and "goodies"
Cover and cook on high for 4-6 hours, stirring occasionally to break up the ground beef as it cooks.
Once the chili is reduced to your desired consistency it will be ready to serve.
I served mine topped with sour cream and dubliner cheese. Green onions make for a pretty presentation but I didn't have any on hand so they'll be saved for next time.
This will also taste great with pork rinds for chili cheese "nachos"