"Even on hot summer nights we like a hot meal at dinner time but I don't want the stove or oven all afternoon. So this week I made my no-bean Chili in my new VitaClay. Dang! It came out sooo delicious and it was fully cooked in under 1 hour and tasted like it had simmered all day. My recipe is on the blog and in my feed here. But I made a few changes due to what I had on hand. Here is the recipe I used for the VitaClay. The VitaClay is a slow cooker that cooks in an unglazed pure clay - it cooks much quicker than a traditional slow cooker and it really brings out the flavors of what you are cooking. And the clay pot keeps your food hot for hours (without heating up the kitchen)!
I topped my chili with sour cream, green onions, jalapeno pepper. With the chili I served a delicious Blueberry "Cornbread" made with Corn-Free "Cornbread" (swipe, recipe coming on next post)." - Debbie K.
In a large stockpot brown ground beef over medium heat. Drain excess grease.
Add in onion, garlic, jalapeno peppers. Cook until onions are almost soft.
Stir in chili powder, cumin, oregano, salt, pepper, and red pepper flakes. Cook for 5 minutes to bring out the flavors of the spices. Remove from the stove.
Place the cooked beef mixture in the VitaClay. Add beef broth, diced tomatoes, and green chilis.
Set the VitaClay to slow for 1 hour.
At the half way point (when the VitaClay says 0.5), open the pot and sprinkle xanthan gum over the chili, stir well. Place the top back on the VitaClay. Continue to cook. Check after 15 minutes,the chili should have thickened and chili should be ready. If need be cook another 15 minutes. Chili will stay warm for several hours.