Ingredients
Scale
- 1 tbsp dried oregano
- 1 (4 oz) can green chilies
- 8 garlic cloves (minced)
- 1 tbsp olive oil
- 2 (15 oz) cans diced tomatoes
- 1 (6 oz) can tomato paste
- 2 tsp sea salt
- 1/2 large onion (finely chopped)
- 2 tbsp ground cumin
- 1 tsp ground black pepper
- 2.5 lb ground beef (80/20)
- 2 tbsp Worcestershire sauce
- 1 bay leaf
- 1/4 cup chili powder
Instructions
- Sauté the onion and garlic in oil until translucent.
- Brown the ground beef until fully cooked.
- Transfer the beef mixture to a slow cooker and add remaining ingredients (except bay leaf). Stir well.
- Cook on Low for 6-8 hours or High for 3-4 hours. Remove bay leaf before serving.
- For Instant Pot: Add ingredients, cook on ‘Meat/Stew’ setting for 35 minutes. Release pressure and remove bay leaf.
- For Dutch oven: Simmer covered for 1 hour. Remove bay leaf before serving.
- Serve hot and adjust seasoning to taste.
Notes
- Use 80/20 ground beef for richer flavor.
- Adjust cooking time based on your preferred texture.
- Remove bay leaf before serving.
- Prep Time: 15 mins
- Cook Time: 6-8 hours (slow cooker) or 35 mins (Instant Pot)
- Category: Main Dish
- Method: Slow Cooker/Instant Pot/Dutch Oven
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg