2. Either in the slow cooker (set to stove top low), or in a deep skillet over low heat, add and heat up the oil to a sizzle and then add the onions
3. Sautee the onions until they begin to get translucent (about 3 minutes). Push to the side
4. Add the celery into the center of the pot. Sautee for 3 minutes, then push to the side of the pan
5. Add the green pepper chunks and grated garlic to the center of the pot. Sautee for about 3 minutes. Combine all the ingredients and cook for 1 minute and then clear the center, pushing the vegetables to the perimeter
6. Add the medium ground beef. Cook until the meat has all been browned
7. Add the mashed tomatoes, almond water, almonds, and all the seasoning: chili powder, dried oregano, cumin powder, sweetener, sweet paprika, salt, pepper and tamari (or sub with Worcestershire sauce). Stir well
8. Set the slow cooker on the low setting and for between 6 and 8 hrs. Cover with the lid and let cook
9. When done, test for seasoning, salt, and chili powder, and adjust to taste
If you are making this large batch for just one or two people, let the chili come to room temperature and then measure out single servings for one or two (or how many servings equal one meal for you or your family). Place in a labeled and dated freezer bag, or plastic container. Place in the freezer. When you want to use the frozen chili, take it out the night before and let it thaw in the refrigerator. Heat over medium low heat.
Menu suggestions:
By Angela Wilkes
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