Nothing like a slow-cooker meal on a cold winter day, am I right? Even better, a slow-cooker chipotle chili waiting for you when you get home back from a day of skiing.
I found this recipe on Pinterest, big surprise, and of course made a few mods to put my personal touch, but just for the sake of giving people the credit they deserve, here’s the link for the original recipe that inspired this: Chipotle Bison Chili.
I’ve made this chili twice now, once with half bison and half beef, the other time with half elk and half beef. Both equally as awesome, both equally easy to prepare. That’s the beauty of slow-cooking meals: they require relatively no prep time and still give you that sweet feeling of having a home-cooked meal prepared for you. Do the work now, get the benefit later kinda thing. Kind of like going to the gym.
You will notice that this beautiful chili is totally bean free, for my own very personal digestive reasons. And everybody else’s, if we’re being honest. Who out there can say they don’t get supper gassy after eating beans? I don’t know about you but I’m not a fan of being bloated and full of gas. Hence the Paleo chili. What I do love however, is a ton of buttered mushrooms in my chili. I also topped it with avocado crema (avos blended with sour cream), some diced red onion, and a delicious Paleo “Cornbread” and we’re in business. I will work on finding the recipe for that bread, I promise.