Posted on | December 6, 2007 | No Comments
This recipe has passed muster with my Texan friends and inlaws, as well as with many other Southerners. My family and kids love this, too. It’s easy, and has plenty of delicious leftovers for later!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 1 safe recipe.
- 2 28-oz cans crushed tomatoes
- 3 28-oz (or 6 14oz) cans beans (we use a mix of black, kidney, and pinto)
- 1-2 lbs ground turkey (or other ground meat)
- 1 onion, diced
- 4+ cloves garlic, minced/pressed
- 1 tsp basil
- 1 bay leaf
- goodly pinch kosher salt
- 1-2 TBS cocoa
- chili powder, cayenne, and cumin to taste
Saute the onion & garlic in a pan. Add ground meat, and brown it. Add some of the spices to the meat to season it directly.
Meanwhile, drain & rinse the beans. Add to crock pot with the tomatoes and spices & cocoa.
When the meat is browned, add to the crock pot. Stir and adjust seasonings (leave it a little mild, as the flavors will intensify throughout the day).
Cook on low for 4-10 hours (longer simmering means more flavor). Serve with a big salad, and maybe some tortilla chips, avacado/guacamole, and black olives as chili toppings.