Low Carb Chili

INGREDIENTS

1½ pounds lean ground beef

2 slices bacon, diced

½ medium red onion, chopped and divided

4 cloves garlic, minced

2 large ribs of celery, diced

1 2 TSBP pickled jalapeno slices

6 ounce can tomato paste

14.5 ounce can tomatoes with green chilies or Mexican seasoning (or fresh tomatoes & peppers)

1½ TSBP Worcestershire sauce

2 TSBP chili powder

1½ TSBP cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp oregano

1 pinch of ground cinnamon

1 tsp salt

½ tsp black pepper

¼ tsp cayenne or habanero powder

1 bay leaf

INSTRUCTIONS

•Heat slow cooker on low setting. Or cast iron stockpot.

•In a large skillet (or in the cast iron stockpot) over medium-high heat, cook bacon to half-done. Add ground beef, salt & pepper, half of the onions, half the minced garlic. Once the beef is browned, drain grease.

•Transfer ground beef mixture to slow cooker, if you’re using one, or continue in the cast iron stockpot. Add remaining onions, garlic, celery, jalapenos, tomato paste, tomatoes and chilies (with liquid), stewed tomatoes (with liquid), Worcestershire sauce and the spices.

•Stir until all ingredients are well combined.  Cook on low 6-8 hours. Remove the bay leaf before serving.