I have a confession: I nearly got into an argument at the farmer’s market over a crockpot.
Not really — that sounds more dramatic than the truth. The Godfather and I were at the farmer’s market last Saturday picking up produce when we stopped at a poultry stand. A customer there mentioned she was debating whether to buy a chicken because she didn’t feel like cooking. I suggested, politely, that a crockpot makes cooking hands-off and simple. She immediately scoffed and replied that her family owned restaurants and she was picky about how food was prepared. Even the vendor looked surprised at her tone.
There could have been a scene, but I chose not to engage. It was a presumptuous remark from someone who’d never been in my kitchen and had no idea what I feed my family. I’m selective about ingredients and preparation too, and I love my slow cooker. In fact, right now I’m using it for Korean short ribs with a recipe I adapted, using local beef from the market. While there, I also picked up vegetables for today’s recipe: a crockpot chili made with grass-fed ground beef, no beans, and plenty of vegetables. Not every slow-cooker meal relies on canned soups. Healthy slow-cooker cooking is absolutely a thing.
Every cook should have a reliable, crowd-pleasing chili. This recipe is simple, wholesome, and freezer-friendly. It’s become my go-to. Cooked low and slow, flavors deepen beautifully. I didn’t freeze this batch, but next time I’ll likely swap potatoes for parsnips before freezing because potatoes can change texture. Parsnips tend to hold up better and give a similar final texture.
I made this in a 4-quart slow cooker and it was full to the brim, so next time I’ll drain one of the tomato cans before adding it. I used canned diced tomatoes for convenience and chose organic. If you’re keeping this Whole30-compliant, check labels and avoid diced tomatoes or tomato sauces with added sugar. You don’t need sugar in chili.
P.S. — If you’re not following paleo or Whole30, check the blog tomorrow for a candied jalapeño smoked cheddar skillet cornbread recipe that pairs wonderfully with this chili. It’s indulgent and delicious.
Slow Cooker Chili
8-10
15 minutes
7 hours
7 hours 15 minutes
A no-bean, Whole30-compliant, clean-eating slow cooker chili that’s easy to prepare and full of flavor. This is a mild chili for those who prefer little or no heat.
Ingredients
- 2 lbs grass-fed ground beef
- 1 medium onion, diced
- 4 oz sliced mushrooms
- 6 cloves garlic, finely minced
- 2 28-oz cans diced tomatoes, undrained (drain 1 if using a 4 qt slow cooker)
- 1 14-oz can no-sugar tomato sauce
- 10 oz new potatoes, or parsnips
- Salt, to taste
- (Optional) Fresh cilantro and avocado slices to top
Instructions
- Cut potatoes or peeled parsnips into 1/2″ cubes. Set aside.
- Add the onions and garlic to the crockpot.
- Break up the ground meat and add it to the crockpot.
- Add the diced tomatoes, tomato sauce, mushrooms, potatoes/parsnips, and salt.
- Cook on low for 7–8 hours or high for 3–4 hours, until meat is cooked through and potatoes or parsnips are tender.
- Top with fresh cilantro and/or avocado before serving, if desired.
Notes
To reduce fat, use a 50/50 mix of beef and extra-lean ground turkey or chicken breast. For heat, add 1–2 seeded canned adobo chilies or 1–2 dried chilies during cooking; the long cook time will allow their heat to infuse the chili—check the broth as it cooks.
Recommended Products
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Crock-Pot SCCPVL610-S-A 6-Quart Cook & Carry Programmable Slow Cooker with Digital Timer Stainless Steel
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