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1.
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2
Chop garlic and onion.
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2.
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Cut beef into 2 inch chunks.
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3.
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Heat olive oil in a large skillet or heavy-bottomed pot over medium heat; add the beef, turning the pieces frequently so it just starts to brown.
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4.
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Add garlic and onion to the pan, stir until they start to soften, about 3 minutes.
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5.
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Sprinkle 1 Tablespoon of chili powder, 1 Tablespoon of Emerils Original Essence, and a bit of the salt and pepper over the beef/onions/garlic, mixing to coat evenly.
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6.
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Transfer beef, onions and garlic to the slow cooker.
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7.
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Add the diced tomatoes, beef broth and beans, then stir well.
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8.
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Add the remaining 1 Tablespoon of chili powder, 1 Tablespoon of Emerils Original Essence, crushed red pepper flakes, cumin, oregano and remaining salt and pepper, then stir again before adding the bay leaf.
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9.
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Turn on slow cooker and cook on high for 4 hours or on low for 6 hours.
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Note: You can certainly add more or less chili pepper, crushed red pepper flakes, salt and pepper, depending on your taste.
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I make this chili using grass fed beef, organic crushed tomatoes and organic kidney beans.
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Serve with shredded mild cheddar cheese or a dollop of sour cream and a piece of hearty bread.
