Grand Slam Chili

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My husband calls this grand slam chili because he says you can’t get any better. I agree it is really good. It is full of fresh flavors that are simmered to meld them all together in an amazing dish. I think the trick to this is simmering this for at least three hours to mellow the heat of the taste of the peppers. When you read the ingredients you may think that this chili will taste really hot, but it doesn’t. it has just a nice warmth.

This chili is low in carbs. Carb-friendly toppings that are great additions include avacado, cheddar cheese and full fat sour cream. Of course, my husband likes it with crackers so this works for both of us.

I like to chop all my veggies and peppers and make my chili powder mix in advance so when I can put this on in the morning and let it simmer for a few hours for a nice lunch. I usually keep chopped onion and bell peppers in my fridge anyway so this comes together quickly.

Give it a try and let me know what you think.


Grand Slam Chili

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This comes together quickly then simmers on low for a few hours to meld all the wonderful flavors together.

  • Author: Christi Wharton



Chili Powder Mix

  • 4 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspon majoram¬†
  • 1 tablespoon golden monkfruit sweetner (or other brown sugar sweetner)
  • 3 tablespoons paprika
  • 1/2 teaspoon cayenne pepper (omit if using cayenne puree)

Mix together and set aside

Onions and Pepper Mixture

  • 1 cup chopped onion
  • 1/2 cup chopped bell pepper (I used green)
  • 1 large jalepeno chopped (the larger ones have a milder flavor)
  • 1 serrano pepper chopped
  • 3 cloves of garlic crushed
  • 1 teaspoon cayenne pepper puree (I found this Louisiana made brand at my local grocer – it is also available on Amazon).

Other ingredients

  • 1 1/2 lb ground beef
  • 1¬† 14.5 oz. can diced tomatoes with chili
  • 8 oz. can of tomato sauce
  • 8 oz. (one tomato can full) red wine, optional



  1. Brown the ground beef in bacon grease. Crumble as you are browning. Drain and set aside.
  2. In a stewer pan, saute the onion and bell pepper in a little bacon grease over medium high heat until the onions start to turn translucent.
  3. Add the jalepeno, serrano and garlic and saute a minute more
  4. Add tomatoes, tomato sauce and wine (if using)
  5. Stir together until everything is warmed through and almost bubbling
  6. Add browned ground beef and stir to combine
  7. Bring to a low boil then turn the heat to simmer
  8. Cover and simmer for at least 3 hours, stirring occasionally



  • The larger the jalepeno pepper, the milder it will be. Be sure to remove seeds and ribs on both the jalepeno and serrano peppers.
  • When working with peppers be sure not to touch your face and wash your hands and utensils throughly when finished. I sometimes use gloves so I’m reminded not to touch my face (beeen there, done that – not fun).


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