So delicious and satisfying on cold winter days. Customize with your choice of toppings and sides. 

INGREDIENTS

1 Tbsp olive oil
2½ lbs organic grass-fed ground beef
½ large white onion, diced  
8 cloves of garlic, chopped fine 
2 (15oz) cans organic diced tomatoes, with the liquid 
1 (6oz) can organic tomato paste
1 (4oz) can diced green chilis, with liquid
2 Tbsp worcestershire sauce
¼ cup chili powder
2 Tbsp cumin
1 Tbsp dried oregano
2 tsp JF Universal Salt or JF Spicy Salt
1 tsp fresh cracked black pepper
1 bay leaf

TOPPINGS

Cheddar cheese, grated (sub plant-based cheese)
Sour cream (sub plain coconut yogurt)
Green onions, chopped 

PROCESS

Heat the olive oil in a skillet over medium high heat, add the onion and cook until translucent, or for more depth of flavor cook them longer until caramelized, about 7 minutes. Add the garlic and cook for a minute until fragrant. 

Add the ground beef on top of the onion and garlic mixture and cook breaking up the beef into small bits with spatula till browned. Add meat mixture to the bottom of your slow cooker. Add the rest of the ingredients on top (except for bay leaf) and mix well. Push bay leaf into center of the chili and cover.

Cook on low for 6-8 hours or high 3-4 hours. Serve topped cheddar, sour cream and green onion.