Beef Chili

Ingredients

• Onion

  raw

  1 medium or 110g

• Garlic

  raw

  3 clove or 9g

• Tomato paste

  canned, unsalted

  1 can (6 oz) or 170g

• Chili powder

  1 tbsp or 8g

• Cumin seed

  1 tsp, ground or 3g

• Salt

  table

  ½ tsp or 3g

• Ground beef

  raw, 85/15, grass-fed, Australian, imported

  16 oz (114g) or 454g

• Tomato sauce

  canned

  1 cup or 245g

• Diced tomatoes

  canned, Del Monte

  1 cup or 252g

• Mexican Blend Shredded Cheese

  H-E-B

  2 cup or 224g

Directions

1. In a large skillet, cook ground beef, onion, and garlic until beef is browned and vegetables are tender, stirring occasionally. Drain well. Combine with all remaining ingredients except cornstarch and 1/4 cup water in 3,5 quart slow cooker.
2. Cover and cook on low for 8-10 hours. In small bowl, combine cornstarch with 1/4 cup water and mix well. Stir into chili, then turn heat to high and cook for 15-20 minutes or until chili is thickened. Serve immediately.
3. Note: I usually leave out the cornstarch, chili powder, and cumin and buy one of those chili-seasoning packets at the store. Does the same thing.