I love bean chilis...but beans don't love me. I missed the texture beans give chili, and never really cared for a big bowl of chunks of beef. I made "Chili--As it Should Be!" from Paleo Comfort Foods and found that replacing beans with ground beef was just the textural ticket I needed. I have used the ground beef idea and came up with this chili.
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<br />The Penzey's spice gives it spicy punch, but it is great tempered with a big dollop of sour cream. I have also used only grass-fed beef, so do not call for draining any fat, because there isn't any. If you use corn-fed beef, then you will need to drain the excess fat.
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<br />The longer this cooks the better. I like to cook it all-day (up to 12 hours) in the slow cooker, but this can also be made on the stove. As with most soups and chilis, it's even better the next day.

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