First of all, I apologize (again) for the picture quality. I wouldn’t be convinced by this picture that the recipe below is indeed tasty, however, I urge you to give it a try- it is actually delicious! Weird lighting and cranky toddlers sometimes lead to less-than-ideal images for a website.
The original recipe for this came from this book. I actually quite enjoy this book, even though we don’t always eat eat “paleo” or “whole 30”, because it uses real ingredients that are usually easy to find and most of the recipes can be prepared in a few minutes and left alone in a slow cooker.
The few changes I made had to do with making it more accessible from a basic supermarket and/or availability of ingredients in Germany.
- 1.5 pounds (I used 700g) ground beef
- 1 large red onion, chopped
- 1 poblano or jalapeño pepper, seeded and diced (I actually found a jalapeño so I used that.)
- 2 large sweet potatoes, peeled and cut into small cubes
- 1 can/carton tomato puree (It should hopefully be just tomatoes and maybe salt or citric acid. Definitely no added sweeteners.) (~10-12 oz)
- 1 can (15oz) crushed or diced tomatoes (same rule as above)
- 2 cups tomato juice (same rule as above)
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon chili powder
- 1.5 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon allspice (I skipped it because we didn’t have any)
- 1/4 teaspoon cayenne pepper (I skipped this because it didn’t seem toddler friendly)
- 1 teaspoon salt (recipe recommends smoked salt)
- Garnishes: chopped red onion, grated cheese or sour cream if you eat dairy
- Cook the meat thoroughly in a skillet over medium-high heat.
- Drain off fat if there’s a lot.
- Place everything in your slow cooker. Stir well.
- Cook on Low for 8 hours or high for 4 hours. I have a medium setting so I used that for 6 hours.
- Top with desired toppings.
All three of us enjoyed this and we froze a bit to enjoy later. We’ll definitely be making this again!