Ingredients
Ingredients:
- 2 Pounds ground beef
- 1 Cup Pinot Noir
- 1/3 Cup olive oil
- 8 Cloves garlic
- 1 Large onion chopped
- 1 Large red bell pepper seeded and cut into cubes
- 1 Small bunch cilantro
- 1 Large bunch flat-leaf parsley
- 3 Celery stalks peeled and cut into pieces
- 1/2 28- ounce can crushed tomatoes
- 1/4 Cup chili powder
- 2 Tbs oregeno
- 2 Tbs cumin
- 3 Tbs Swerve Granular Sweetener
- 8 Cups water
- 1 Tsp Pink Himalayan Salt
- 1/2 Tsp ground black pepper
Instructions
-
Using a large Crock Pot set to the side
-
Heat oil in a large pot
-
Mix together the garlic, onion, red pepper, cilantro, parsley and celery in a food processor and just pulse until coarsely chopped
-
Add vegetable mix to hot oil in pot and saute until liquid has cooked off and is translucent, about 4 minutes
-
Add the tomatoes, wine, ground beef, chili powder, oregano, cumin, Swerve Sweetener, water, salt and pepper
-
Bring mixture to a boil and transfer to Crock Pot
-
Set Crock Pot to medium-low and cook covered for a minimum of 3 hours
-
The chili will be thin but thicker than a soup
-
Serve hot
-
Serves 8
