If carne asada tacos and chili had a baby, it would be this Slow Cooker Cozy Beef Chili. This easy slow cooker dinner recipe has all your favorite taco flavors combined with stew meat to create a simple dinner that will warm you up any night of the week!
If you’re looking for more easy dinner recipes, check out my Slow Cooker Beef Brisket Stew, Chicken & Brussels Sprouts Sheet Pan Dinner, or Turkey Zucchini Red Pepper Skillet.
Why You’ll Love This Recipe
This Slow Cooker Cozy Beef Chili is a healthy take on the traditional winter favorite. This Whole30 friendly chili uses Anaheim peppers which provide a smokey and tangy heat as opposed to spicy, and they pair perfectly with Organic Prairie Stew Meat.
This chili is loaded with veggies and I’ve added jalapeño and cayenne to kick up the heat, but for a milder version, use half the amount of cayenne and jalapeño. You can also top this with Cozy Beef Chili with Organic Valley Sour Cream and serve with tortilla chips, which is what we do!
Ingredients for Slow Cooker Cozy Beef Chili
Organic Anaheim Peppers
Organic Jalapeños
Kettle & Fire Beef Broth (use code MIMIBAKESCOOKIES for 20% off!)
Organic Cauliflower
Organic Bell Peppers (I used yellow and green, but any colors are fine!)
Organic Roma Tomatoes
Organic Yellow Onion
Organic Cornstarch (or arrowroot starch if following Whole30)
Organic Valley Ghee (use extra virgin olive oil instead if you’re dairy free!)
Organic Garlic Cloves
Organic Tomato Paste
Organic Avocados
Organic Cilantro
Organic Radishes
How to Make Slow Cooker Cozy Beef Chili
Step 1
Char the outside of outside of the Anaheim peppers and jalapeños on your gas burner. If you don’t have a gas stove, you can add to a baking sheet and broil in the oven for 1 to 2 minutes per side or until charred. Remove the seeds and cut into chunks.
Step 2
In a blender or food processor, add the Anaheim peppers, jalapeños, and 1 cup of beef broth. Blend until smooth. Set aside.
Step 3
Cut cauliflower head into bite sized florets. Chop the bell peppers into 1-inch pieces. Dice tomatoes and set aside. Dice the onion and set aside, keeping it separate from the cauliflower, peppers, and tomatoes.
Step 4
In a small dish, add the sea salt, cornstarch, chili powder, pepper, cayenne, and cumin and mix together. Set aside.
Step 5
Set your slow cooker to high (or alternatively you can do in a Dutch oven over the stovetop), add ghee and allow to melt. Once melted, add the onions, and garlic and sauté for 2 to 3 minutes or until onions are translucent.
Step 6
Turn slow cooker to low, add stew meat and the remaining 2 cups beef broth, tomato paste, spice mix, and the jalapeño and beef broth mixture, and stir until the tomato paste has mostly dissolved. Add the bell peppers, cauliflower and tomatoes and stir to combine.
Slow cook (or simmer on low if using a Dutch oven) for 3 to 3 1/2 hours, or until the meat is tender pulls apart easily.
Step 7
Serve with avocado, radishes, and cilantro.
Why go organic?
You may be wondering why I push organic ingredients for everything, even savory and healthy dishes. Organic ingredients go beyond just health and wellness, and contribute so much to the taste and flavor of a recipe. So, if you think that you’re making something healthy and buying fruits, veggies, or meats so maybe you don’t need to spend the extra to go organic here – let me sway your thinking.
Organic ingredients are made in a more pure way, therefore using no additives, no GMOs, and minimal ingredients. This really allows the true ingredients to shine – and because of that their flavor shines through. Therefore, organic ingredients are more flavorful than their non organic counterparts. So, just because it’s already a healthy recipe, or you’re already buying good for you ingredients – it doesn’t mean you can skip organic! Trust me here, and make the switch. Your body and your taste buds will thank you!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Ingredients
3 organic Anaheim peppers
2 organic jalapeños
3 cups organic beef broth
1 head organic cauliflower
1 organic green bell pepper
1 organic yellow bell pepper
1 pound organic Roma tomatoes
1 organic yellow onion
1 tablespoon fine sea salt
1 tablespoon organic cornstarch or arrowroot starch
1 1/2 teaspoons organic chili powder
1 teaspoon organic black pepper
1 teaspoon organic cayenne
1 teaspoon organic cumin
1 tablespoon Organic Valley Ghee (or extra virgin olive oil for dairy free)
4 organic garlic cloves, minced
1 pound Organic Prairie Stew Meat
One 6-ounce can organic tomato paste
Organic avocado, for serving
Organic cilantro, for serving
Organic radishes, for serving
Directions
- Char the outside of outside of the Anaheim peppers and jalapeños on your gas burner. If you don’t have a gas stove, you can add to a baking sheet and broil in the oven for 1 to 2 minutes per side or until charred. Remove the seeds and cut into chunks.
- In a blender or food processor, add the Anaheim peppers, jalapeños, and 1 cup of beef broth. Blend until smooth. Set aside.
- Cut cauliflower head into bite sized florets. Chop the bell peppers into 1-inch pieces. Dice tomatoes and set aside.
- Dice the onion and set aside, keeping it separate from the cauliflower, peppers, and tomatoes.
- In a small dish, add the sea salt, cornstarch, chili powder, pepper, cayenne, and cumin and mix together. Set aside.
- Set your slow cooker to high (or alternatively you can do in a Dutch oven over the stovetop), add ghee and allow to melt. Once melted, add the onions, and garlic and sauté for 2 to 3 minutes or until onions are translucent.
- Turn slow cooker to low, add stew meat and the remaining 2 cups beef broth, tomato paste, spice mix, and the jalapeño and beef broth mixture, and stir until the tomato paste has mostly dissolved.
- Add the bell peppers, cauliflower and tomatoes and stir to combine.
- Slow cook (or simmer on low if using a Dutch oven) for 3 to 3 1/2 hours, or until the meat is tender pulls apart easily.
- Serve with avocado, radishes, and cilantro.
Notes
- High Altitude – Follow the recipe as noted.
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