Texas Beef Chili (Slow Cooker & Instant Pot) Converted to VitaClay Crock!

Due to customers’ requests, we converted popular pressure cooking recipes into VitaClay. Why? Unmatched results.

Did you know, unglazed clay crock slowly transfers even, low heat to fast cook foods without raising the high temperature in high pressure to preserve essential nutrients? VitaClay cooks tender and juicier meat without soggy and mushy. This meaty and tender beef chunks coated in a spicy, flavorful thick sauce is really tempting and satisfying. Perfect to serve with Dairy-free sour cream, onions, and jalapeños.

Ingredients:

• 1 lb grass-fed organic beef
• 1 green bell pepper, seeded and diced
• 1 large onion, diced
• 4 large carrots, chopped small
• 26 oz finely chopped tomatoes
• ½ teaspoon ground black pepper
• 1 teaspoon sea salt
• 1 teaspoon onion powder
• 1 tablespoon chopped fresh parsley
• 1 tablespoon Worcestershire sauce
• 4 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Pinch of cumin
• For serving (optional)
• Dairy-free sour cream
• Diced onions
• Sliced jalapenos

Directions:

1. Place the ground beef in a medium-size skillet over high heat and brown, stirring, until no longer pink. Transfer it to your VitaClay slow cooker, including the fat.
2. Add the green bell pepper, onion, carrots, and tomatoes. Stir all the ingredients well, then add the remaining spices and seasonings. Cover and cook on “Stew” or "Slow for 2 hours or "Fast" for 1.5 hours.
3. Top with dairy-free sour cream if desired, additional diced onions or jalapeños.