Crock Pot Chili
Chili is such a versatile meal.
It can be made in about 30 minutes, but it is even easier to combine all ingredients into a crock pot and let it simmer all day long. Chili can be made in bulk and be consumed throughout the week.
Most people add beans, but these can be easily omitted to create more of a keto chili.
Beef can be substituted for chicken or turkey.
• 1 lb grass-fed beef
• chopped onion
• 4 pasture raised eggs
• Redmond Real Salt or Pink Himalayan Salt
• 1 teaspoon baking soda
• ¼ teaspoon of stevia in the raw
• 1 tablespoon organic vanilla extract
• ⅓ cup coconut oil
• ½ cup Grass-fed butter
• ⅓ cup Lily’s Stevia chocolate chips
Optional: 1 teaspoon organic ceylon cinnamon
1. Preheat oven to 350 F.
2. In a medium bowl, combine the wet ingredients and mix.
3. In a small bowl, combine the dry ingredients and mix.
4. Slowly add the dry ingredients to the wet ingredients, stirring as you go to mix well.
5. Once mixed, pour the batter into a greased 8x8 pan or something close.
(I use butter or coconut oil to grease the pan - if you are used to a spray like PAM, swap that for coconut oil spray)
6. Top with chocolate chips and bake for 25–30 minutes.
7. Check brownies by inserting a toothpick. They are done when it comes out clean.
8. Cool for 30 minutes before cutting or removing from the pan.
9. Store in an airtight container at room temperature or in the fridge.