Almost Paleo Slow Cooker Chili
The reason I called it Almost paleo is because Im pretty sure Worcestershire sauce isnt strict paleo, but theres only a teaspoon of it.
The reason I called it Almost paleo is because Im pretty sure Worcestershire sauce isnt strict paleo, but theres only a teaspoon of it.
- Carbohydrate 9.95402351753257 g
- Cholesterol 56.24516 mg
- Fat 5.00005266324786 g
- Fiber 2.55600039898439 g
- Protein 21.6064940496205 g
- Saturated Fat 2.1267312874664 g
- Serving Size 1 1 Serving (264g)
- Sodium 85.1798503481592 mg
- Sugar 7.39802311854818 g
- Trans Fat 0.434619229988792 g
- Calories 170 calories
Step-by-step
- Brown the meat.
- Combine all the ingredients in a slow cooker on low heat for 12 hours.
Canned diced tomatoes do the heaviest lifting in this pot, providing both the liquid base and the acid needed to break down connective tissues during a long simmer. Lean 95 percent beef requires careful management so it does not dry out over twelve hours in a slow cooker.
- Brown the ground beef thoroughly over medium-high heat before transferring it to the slow cooker to develop essential Maillard compounds.
- Judge doneness by checking that the vegetables have completely softened and the oil has emulsified into the sauce rather than pooling on top.
- Store leftovers in airtight containers in the refrigerator for up to four days, or freeze for up to three months.
- Reheat portions gently on the stovetop over medium-low heat, adding two tablespoons of water per cup if the sauce has thickened too much in storage.
Freezing changes the cell structure of mushrooms and bell peppers, releasing excess moisture upon thawing. Simmer thawed chili uncovered for ten minutes to evaporate that excess liquid.
