Chef’s Note

“If you prefer an all meat, no beans chili then give this recipe a try. The crock pot leaves the meat very tender, the ingredients are easy to find if not already on hand, and the spice combination should provide a good base of heat-flavor for most people.”








  • olive oil
  • salt and pepper
  • 2 lbsstewing beef
  • 2 yellow onions, diced
  • 3 garlic cloves, minced
  • 2 jalapenos, diced
  • 14 12 ouncesdiced tomatoes, can
  • 15 ouncestomato sauce, can
  • 6 ouncestomato paste, can
  • 7 ouncesdiced green chilies, can
  • 2 tablespoonschili powder
  • 2 tablespoonscumin
  • 1 tablespooncajun seasoning (see Cajun Seasoning Mix by Mirj2338)
  • 1 teaspoonunsweetened cocoa powder (trust me you won’t be sorry)
  • 1 teaspoonsalt
  • 12 teaspoonsmoked paprika (standard paprika can be substituted)
  • 1 cupwater
  • Directions

  • In a medium skillet brown the meat in olive oil, add salt and pepper to taste, move the browned meat to the crock pot. .
  • Brown the diced onion and minced garlic in the same pan and add to the crock pot.
  • Stir in the diced jalapenos, diced tomatoes, tomato sauce, tomato paste, diced green chilies, cumin, chili powder, cajun seasoning, unsweetened cocoa powder, salt, smoked paprika, and water.
  • Cook 4 hours on high or 7-8 hours on low–until the meat is very tender.
  • For more spice-heat use additional jalapenos or substitute a spicier chili. Since it’s chili I assume you don’t want less spice-heat so no instructions needed :).
  • Toppings: grated cheese, sour cream, green onions. Don’t be afraid to add your favorite hot sauce if you want even more spice-heat. If you really like heat try my personal favorite – Melinda’s Naga Jolokia, but be careful  :).
  • Eat with: corn bread, flour tortillas, good bread, your favorite beer.
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