Bev's Recipe Collection

• 1 large onion, diced
• 1 bell pepper (any color), diced
• 3 cloves garlic, minced
• 3 pounds ground beef (or small pieces of stew meat)
• 3 cans (14.5 oz. each) diced tomatoes (or 5 1/2 C diced fresh tomatoes)
• 1 1/2 T chili powder
• 1 1/2 T ground cumin
• 1 T salt
• 1/2 t pepper
• dash of cayenne
• 9 C water
• 1 1/2 pounds dry lentils (about 3 3/4 C), rinsed

Optional, for serving:

• shredded cheese
• sour cream
• chopped fresh cilantro
• hot sauce
• tortilla chips

In a large stock pot, saute onion and bell pepper in coconut oil over medium-high heat until half-cooked. Add garlic. Cook for 3 or 4 minutes. Add ground beef or stew meat. Cook, drain, and return to pan.  Add tomatoes, spices, and water.  Cover and bring to a boil.  Simmer covered, on medium-low heat for at least 30 minutes.  Add lentils and stir.  Cover and simmer for an additional 60 minutes or until lentils are tender.  Continue simmering until you reach the desired thickness.  Serve hot, with optional ingredients of your choice.  Enjoy!

Easy Slow Cooker recipe:

If you use beef stew meat, you can make this chili start-to-finish in your slow cooker.  If you choose to use ground beef instead, brown it in a pan on the stove, drain the grease, and then add it and other ingredients to a 6 quart slow cooker.  (It will barely fit.)  Cook on low for about 6 hours.

From tammysrecipes.com