This recipe was inspired by the Choco-Espresso Cabbage Chili from the My Paleo Crockpot blog: http://mypaleocrockpot.blogspot.com/2013/09/choco-espresso-cabbage-chili.html
What makes chili be chili? I used to think it was beans, tomatoes, and chili spice. Now it’s coffee, cocoa, balsamic, and bone broth… Hmm. Regardless, this is the best dang fall crockpot dish I’ve made in awhile!
2 lbs. ground beef (from my quarter cow)
A few pieces bacon, chopped (or more…much, much more…)
4 cups bone broth (can also use beef broth but I used the homemade bone broth I had on hand)
1 cup coffee (I prefer french pressed) *Ahem: make sure to brew the coffee instead of just adding straight up ground coffee *ahem.
1 large onion, minced
4 garlic cloves, minced
2 14.5 oz cans diced tomatoes
2 TBSP cocoa powder
2 TBSP balsamic vinegar
2 TBSP chili powder
1 TBSP cumin
1 TBSP smoked paprika
1 TBSP oregano
1 tsp sea salt
1 tsp black pepper
1 large cabbage, shredded (Might seem weird, but go for it..)
1 sweet potato chopped into chunks
Avocado for garnish
Brown ground beef and put in your crockpot. Sauté onions and bacon together, add to crockpot. Add everything else except the cabbage and whatever garnish you’re using. Cook on high for 3-4 hours then add cabbage and cook for an another 30 minutes. Garnish with avocado and any other toppings. YUM!