I love chili, a lot! I have a pretty standard recipe that I adapted from my moms recipe that I grew up eating, but that gets tired after a while. I love a slow cooker recipe that you can come home to at the end of the day with a delicious smell in the air. Yams add a nice sweetness that you can’t get from a regular potato! The chipotle in this adds a distinctive smokey flavour and you can definitely eat bowls and bowls of it. If you don’t want to cook this in a slow cooker, cook everything in a large pot and let simmer for about an hour or so, you can let it sit there and just get tastier! This is also Whole30 friendly!
1 Tsp Oil
1 Lb Ground Meat
2 Large Yams (Peeled and medium chopped)
1/2 Head Cauliflower (Chopped, use some of the stem too)
1 Large Onion (Rough chop)
3 Cloves Garlic (Rough chop)
8-10 Cremini or White Mushrooms (Stemmed and chopped)
1.5 Tsp Garlic Powder
1.5 Tsp Cumin
1 Tsp Paprika
1 Tsp Chili Powder
2-3 Chipotle in Adobo (Chopped finely)
1 Can Diced Tomatoes
S&P (You are going to want to use a decent amount of salt for this much food)
Heat oil in pan and cook meat until brown, remove from heat.
I layer the hard veg at the bottom. Yams, cauliflower, and onions. Toss with spices, salt and pepper.
Add in beef, garlic, mushrooms, tomatoes and chipotle in adobo. Give a slight stir/poke to the mix.
Set for 4 hours on high or 8 hours on low.
If you like a soupier chili, add a cup or two of broth or water. If you like it thicker, add a little arrowroot starch towards the end.
-You can cook the meat and chop the veg ahead of time. I let my meat cool and then cover in the fridge. I put all of my veg in a huge bowl in the fridge, then it is ready to be dumped in the slow cooker in the morning before you leave the house!
-You can also use whatever meat you would like, I have used straight beef, and a beef pork blend. You could used pork or chicken too!
-I like to use no salt added tomatoes. That way you get to control your own salt level. That goes in all my recipes.