No Bean Beef Chili

1. 1

   Put a large heavy-bottomed skillet over medium-high heat and add the oil.

2. 2

   Working in batches, add the beef to the skillet, season with salt and pepper, and cook until it is well browned, 10 to 15 minutes.

3. 3

   To the slow cooker sleeve, add the onions, jalapenos, 1 tablespoon chile powder, cinnamon, red pepper flakes, garlic, and strained tomatoes (reserve the juice).

4. 4

   Add the seared beef to the slow cooker.

5. 5

   Pour the reserved tomato juice into the skillet, scrape up any browned bits, and pour into the slow cooker.

6. 6

   Cover the slow cooker and cook on low for 4 to 6 hours.

7. 7

   In a small bowl, combine the sour cream, remaining 1 teaspoon chile powder, lime juice, and hot sauce and mix until well blended.

8. 8

   Keep covered in the refrigerator until the chili is done and ready to serve.

9. 9

   Taste and adjust the seasoning.

10. 10

    (Reserve 2 cups for the Round 2 Recipe Beef and Bean Burritos).

11. 11

    Serve garnished with the sour cream mixture.

* Per serving · 4 servings · Values may vary.