ONION-FREE CROCKPOT CHILI
2-3 lbs ground beef, lower fat. 2 tbs virgin olive oil or other shortening to prevent burning.
Salt, Black pepper, Cayenne pepper, or red pepper flake; Cinnamon; Clove powder; thyme powder, ground cumin; Allspice; dark red hot chili powder; paprika if not allergic. Mole sauce, if used.
Can black, kidney, or pinto beans
Can of tomato paste or of diced tomato, as you prefer.
Sear, and salt, start cooking; water added as needed. Add tomato, add pepper 1 tsp each; add cinnamon, clove powder, thyme, cumin, paprika (if used)1 tbs each; 1/3 cup basil leaf (dry); ½ cup chili powder; ½ cup mole (if used). Cook a couple of hours; add beans 1-2 hours before serving, continue cooking; continually taste the dish to be sure the flavors you like are to the fore: if you don’t taste enough of something you like, add more.
This chili has a sort of Middle Eastern flavor. Good on rice, over nachos, spaghetti, and of course by itself. We add a dollop of sour cream, a few sliced jalapenos, and a lot of shredded cheddar.
We’re allergic to the whole lily family: onion, garlic, chives—and to the preservative used in onion powder, garlic powder, etc. So are many other people. So I offer a new mode of spicing that can give you plenty of bite without the troublesome lilies.