Slow n’ Spicy Chili

1. Chop garlic and onion.
2. Cut beef into 2 inch chunks.
3. 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.
4. Add garlic and onion to the pan, stir until they start to soften, about 3 minutes.
5. Sprinkle 1 Tablespoon of chili powder, 1 Tablespoon of Emeril’s Original Essence, and a bit of the salt and pepper over the beef/onions/garlic, mixing to coat evenly.
6. Transfer beef, onions and garlic to the slow cooker.
7. Add the diced tomatoes, beef broth and beans, then stir well.
8. Add the remaining 1 Tablespoon of chili powder, 1 Tablespoon of Emeril’s Original Essence, crushed red pepper flakes, cumin, oregano and remaining salt and pepper, then stir again before adding the bay leaf.
9. Turn on slow cooker and cook on high for 4 hours or on low for 6 hours.

Note: You can certainly add more or less chili pepper, crushed red pepper flakes, salt and pepper, depending on your taste.

I make this chili using grass fed beef, organic crushed tomatoes and organic kidney beans.

Serve with shredded mild cheddar cheese or a dollop of sour cream and a piece of hearty bread.