This recipe is large because I usually make a extra large Crock Pot full which provides enough for several days and enough to freeze for later. Feel free to cut the recipe in half if needed.
I eat this chili on top of eggs/egg whites sometimes too! Yummy!

Ingredients:
4 lbs lean grass fed lean ground beef (I’m not a big steak fan, but you can choose a lean cut of steak, cube it, and use it too)
1 large can crushed tomatoes (look for the one where the only ingredient is tomatoes)
1 small can diced tomatoes (again, look for natural here)
1 large can of whole tomatoes (use just the tomatoes)
1 large onion diced
1 green pepper diced
4 cups of sliced mushrooms
3 cloves garlic minced or about
2 tsp garlic powder
1 tsp ground cinnamon
2 tbs ground cumin
4 tbs chili powder

Instructions:
1. Brown ground beef (or your choice of lean ground meat) in a pan on the stovetop. It doesn’t have to be cooked completely at this point.

2. Put ground beef in Crock Pot and add all other ingredients to it: garlic, spices and tomatoes, mushrooms, onions and green pepper.

3. Cook on low heat for 4-6 hours. It gets better the longer it cooks. Also, once it is done I wait one day to eat it because the flavors have time to develop more. It is worth the wait!

4. Lastly, sometimes I add some thinly sliced green onions and diced avocado on top when serving….makes it look fresh and appealing to the eye as if you were in a restaurant enjoying it…… but of course this recipe is way better for you health-wise!