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Eugene Langdon Cook


Crock pot chili

Serves 4

What's not to love about a warm bowl of chili on a fall or winter day? And, when you keep all the ingredients organic and use grass-fed beef, you're upping your nutrition and taking the guilt out of this dynamite recipe. It's easy to prepare and can be made several days in advance of your feast, game-day party or quiet night at home.


  • 1/2 tbsp extra light olive oil
  • 1 lb. ground grass-fed sirloin
  • ½ tsp kosher salt
  • ½ tbsp ground pepper
  • 28-ounce can of organic diced or whole tomatoes
  • ½ lb. dried beans, rinsed well
  • ½ cup of cilantro, chopped
  • 2 jalapeños, seeded and minced
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 2 tsp dried oregano
  • 3-1/4 cups of water

Serve with:

  • 2 scallions, sliced
  • 1 cup shredded organic sharp cheddar cheese
  • ½ cup organic sour cream


1. In a large skillet, heat the oil on medium-high, about 375 degrees with a laser instant read thermometer. Add the meat, salt and pepper and cook over moderately high heat, stirring occasionally until the meat is browned, about 8 minutes. Using a slotted spoon, transfer the meat to a slow cooker.

2. In the slow cooker, add the tomatoes and their juices, along with the beans, onion, chopped cilantro, jalapeños, garlic, cumin, chili powder, oregano and water. Cover and cook on high heat for 6 hours until the beans are tender.

3. Skim any fat from the surface of the chili (there won't be much/any with grass fed beef) and season with salt and pepper. Garnish with whole cilantro leaves and serve with scallions, cheddar cheese and sour cream.


  • Feel free to make it ahead of time. The chili can be refrigerated for 4 days.
  • Leftovers can be frozen for up to 6 months.
  •  To reduce 'tooting,' rinse those beans well. Doing so reduces the gas and odor some people get from them. Soaking them up to 6 hours in advance helps even more. Don't use the water you soaked them in for the chili.
  •  In the Seattle area, the grass-fed sirloin and organic ingredients are available at PCC, Central Market, Ballard Market and Whole Foods stores.
  •  Many stores with bulk sections have a 3-4 dried bean chili mix where the dried beans are located.
  • Use organic ingredients wherever possible.

Recipe by Connie Adams and Sussi Homaecher

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