Slow-Cooked Chili Slightly modified from

January 26, 2010

Slow-Cooked Chili

Slightly modified from Jeremy Zawodny’s version.

For paleo version, skip the beans, cheese, and sour cream!


  • 2 pounds of ground beef
  • 1 medium red onion, chopped
  • 1 medium yellow onion, chopped
  • 2 jalapeno peppers, chopped
  • 14 oz. can diced tomatoes
  • 15 oz. cans of pinto beans, drained
  • 1.5 cups V8 juice
  • 1/2 tsp. salt
  • 1 tbsp. chili powder
  • 1 tbsp. cayenne pepper
  • sliced avocado


Brown beef and red onion in frying pan over medium heat.

While the meat and onion are browning, add yellow onion, jalapeno, tomatoes, beans, V8, and spices to the crockpot.

Once the meat has browned and onions softened, add them to the crock pot as well.

Cook on low heat for 6-8 hours, stirring occasionally.

Top with shredded cheese, sliced avocado and sour cream.

Leave a Reply

Your email address will not be published. Required fields are marked *