Texas Slow Cooker Beef Chili over Cauliflower Rice

Since ​it was Super Bowl Sunday, I decided to choose a crockpot meal so I could minimize kitchen time. I increased some of the ingredients from the original recipe so I could make 6 meals, so check out the original recipe for comparison. Also, I accidentally used 4 Tablespoons of chili powder, so mine was pretty dang spicy. Don't do that and this will be a great meal. For cauliflower rice, I chopped up two heads of cauliflower and pulsed it in my food processor to make cauliflower rice. I then heated up some bacon fat in a large skillet on medium heat and threw the cauliflower rice in it with some garlic powder and salt. Since I had a lot of cauliflower rice I left it on the skillet for a good 10-15 minutes. I do want to note that this was a very quick and plain cauliflower rice on purpose because I knew the chili would be full of flavor. Hope you enjoy this quick crockpot recipe!

Texas Slow Cooker Beef Chili
Ingredients:

• 2 pound grass-fed organic beef 
• 2 green bell pepper, seeded and diced
• 1 large onion, diced 
• 6 large carrots chopped small 
• 26 oz finely chopped tomatoes
• 1/2 teaspoon sea salt
• 1.5 teaspoon onion powder
• 1.5 tablespoon chopped fresh parsley
• 1 tablespoon Worcestershire sauce (I omitted this)
• 4 teaspoons chili powder  
• 1.5 teaspoon paprika
• 1.5 teaspoon garlic powder
• Pinch of cumin (I omitted this)

Instructions:

1. Place the ground beef in a medium-size skillet over high heat and brown, stirring, until no longer pink.
2. Spoon it into your slow cooker, including the fat.
3. Place the green bell pepper, onion, carrots and tomatoes into the slow cooker.
4. Stir all the ingredients well, then add the remaining spices and seasonings.
5. Stir once more, cover and cook on low for 8 hours or on high for 5 hours.
6. Top with additional diced onions or jalapeños if desired.

Original recipe found here