Slow Cooker Cozy Beef Chili
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If carne asada tacos and chili had a baby, it would be this Slow Cooker Cozy Beef Chili. This easy slow cooker dinner recipe has all your favorite taco flavors combined with stew meat to create a simple dinner that will warm you up any night of the week!
If you’re looking for more easy dinner recipes, check out my Slow Cooker Beef Brisket Stew, Chicken & Brussels Sprouts Sheet Pan Dinner, or Turkey Zucchini Red Pepper Skillet.
Table of Contents
This Slow Cooker Cozy Beef Chili is a healthy take on the traditional winter favorite. This easy slow cooker dinner recipe is Whole30 friendly and uses Anaheim peppers which provide a smokey and tangy heat as opposed to spicy, and they pair perfectly with Organic Prairie Stew Meat.
This chili is loaded with veggies and I’ve added jalapeño and cayenne to kick up the heat, but for a milder version, use half the amount of cayenne and jalapeño. You can also top this with Cozy Beef Chili with Organic Valley Sour Cream and serve with tortilla chips, which is what we do!
Why You'll Love This Recipe
Flavorful and Hearty: Slow cooking allows the flavors of the beef, spices, and vegetables to meld together, creating a rich and savory dish that's incredibly satisfying and perfect for cozying up on cold days.
Quick and Easy: Using a slow cooker means you can set it and forget it, allowing you to go about your day while it simmers away. It's an effortless way to prepare a nutritious meal with minimal hands-on time.
Nutritious and Balanced: Packed with protein from the beef and a variety of vitamins and minerals from the vegetables, this easy slow cooker dinner is a delicious and healthy meal.
Ingredients & Health Benefits
Anaheim Peppers: Rich in vitamins A and C, Anaheim peppers boost your immune system and support healthy skin. Also, they provide a smoky and tangy flavor to this dish!
Jalapeños: Used for flavor and a little heat, jalapeños can also help reduce inflammation.
Beef Broth: I use Kettle & Fire Beef Broth (use code MIMIBAKESCOOKIES for 20% off!), beef broth is a great source of collagen, which supports joints and skin.
Cauliflower: I use organic cauliflower to thicken this chili and it is high in fiber and antioxidants.
Bell Peppers: I used organic yellow and green bell peppers, but any colors are fine! Bell peppers are packed with vitamin C!
Roma Tomatoes: Organic Roma tomatoes are a great source of lycopene, an antioxidant that supports heart health.
Yellow Onion: Organic yellow onions have quercetin, which has anti-inflammatory and antihistamine properties.
Cornstarch: I use Organic Cornstarch to thicken this chili.
Chili Powder: I love Organic Chili Powder and it brings flavor to this dish.
Cayenne: Organic Cayenne can boost metabolism and support heart health.
Cumin: Organic Cumin is known for its digestive benefits and its ability to boost the immune system.
Ghee: I use Organic Valley Ghee, but you can use extra virgin olive oil instead if you're dairy free!
Garlic Cloves: Organic garlic has powerful anti-inflammatory and immune-boosting properties. I use whole cloves here, but you can also use minced garlic as well!
Stew Meat: I use Organic Prairie Stew Meat which is pasture raised!
Tomato Paste: I use organic tomato paste for concentrated flavor.
Avocados: Organic avocados have healthy fat and bring lots of flavors to this recipe.
Cilantro: Organic cilantro has detoxifying properties and is rich in antioxidants, which support overall health.
Radishes: Organic radishes can aid in digestion and they are a great veggie to cut the heat of this chili.
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Step by Step Instructions
Step 1
Char the outside of outside of the Anaheim peppers and jalapeños on your gas burner. If you don’t have a gas stove, you can add to a baking sheet and broil in the oven for 1 to 2 minutes per side or until charred. Remove the seeds and cut into chunks.
Step 2
In a blender or food processor, add the Anaheim peppers, jalapeños, and 1 cup of beef broth. Blend until smooth. Set aside.
Step 3
Cut cauliflower head into bite sized florets. Chop the bell peppers into 1-inch pieces. Dice tomatoes and set aside. Dice the onion and set aside, keeping it separate from the cauliflower, peppers, and tomatoes.
Step 4
In a small dish, add the sea salt, cornstarch, chili powder, pepper, cayenne, and cumin and mix together. Set aside.
Step 5
Set your slow cooker to high (or alternatively you can do in a Dutch oven over the stovetop), add ghee and allow to melt. Once melted, add the onions, and garlic and sauté for 2 to 3 minutes or until onions are translucent.
Step 6
Turn slow cooker to low, add stew meat and the remaining 2 cups beef broth, tomato paste, spice mix, and the jalapeño and beef broth mixture, and stir until the tomato paste has mostly dissolved. Add the bell peppers, cauliflower and tomatoes and stir to combine.
Slow cook (or simmer on low if using a Dutch oven) for 3 to 3 ½ hours, or until the meat is tender pulls apart easily.
Step 7
Serve with avocado, radishes, and cilantro.
FAQ's
Yes, you could use chicken breasts or even ground beef, ground chicken, or ground pork.
Store extra in an airtight container in the fridge for up to 5 days.
Craving More?
Slow Cooker Cozy Beef Chili
Equipment
- Slow Cooker (or Dutch oven)
- Blender (or food processor)
Ingredients
- 3 Anaheim peppers
- 2 jalapeños
- 3 cups beef broth
- 1 head cauliflower
- 1 green bell pepper
- 1 yellow bell pepper
- 1 pound Roma tomatoes
- 1 yellow onion
- 1 tablespoon fine sea salt
- 1 tablespoon cornstarch
- 1 ½ teaspoons chili powder
- 1 teaspoon black pepper
- 1 teaspoon cayenne
- 1 teaspoon ground cumin
- 1 tablespoon Organic Valley Ghee (or extra virgin olive oil)
- 4 garlic cloves (minced)
- 1 pound Organic Prairie Stew Meat
- 6 ounces tomato paste
- avocado (for serving)
- cilantro (for serving)
- radishes (for serving)
Instructions
- Char the outside of outside of the Anaheim peppers and jalapeños on your gas burner. If you don’t have a gas stove, you can add to a baking sheet and broil in the oven for 1 to 2 minutes per side or until charred. Remove the seeds and cut into chunks.
- In a blender or food processor, add the Anaheim peppers, jalapeños, and 1 cup of beef broth. Blend until smooth. Set aside.
- Cut cauliflower head into bite sized florets. Chop the bell peppers into 1-inch pieces. Dice tomatoes and set aside.
- Dice the onion and set aside, keeping it separate from the cauliflower, peppers, and tomatoes.
- In a small dish, add the sea salt, cornstarch, chili powder, pepper, cayenne, and cumin and mix together. Set aside.
- Set your slow cooker to high (or alternatively you can do in a Dutch oven over the stovetop), add ghee and allow to melt. Once melted, add the onions, and garlic and sauté for 2 to 3 minutes or until onions are translucent.
- Turn slow cooker to low, add stew meat and the remaining 2 cups beef broth, tomato paste, spice mix, and the jalapeño and beef broth mixture, and stir until the tomato paste has mostly dissolved.
- Add the bell peppers, cauliflower and tomatoes and stir to combine.
- Slow cook (or simmer on low if using a Dutch oven) for 3 to 3 1/2 hours, or until the meat is tender pulls apart easily.
- Serve with avocado, radishes, and cilantro.
Notes
Nutrition
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