Add grape jelly, chili sauce and cayenne pepper in a saucepan over medium-high heat. Cook for about 5 minutes making sure the mixture is well combined. You can also add these directly on top of the meatballs in the slow cooker for a more speedy process.
Place meatballs in a slow cooker and top with grape jelly mixture. (For less mess use a crock pot liner).
Cook on Low for 3 to 4 hours.
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2–3 tsp chili powder (adjust to taste, omit and see notes for AIP)
1 tsp cumin (omit for AIP)
1 tsp oregano
2 tsp dried cilantro
1 1/2 cup fire-roasted crushed tomato (sub nomato sauce for AIP)
2 1/2 cups beef broth
2 tsp coconut aminos
Using a large stockpot, cook the bacon over medium heat until lightly crisp. Set aside, leaving about 2 tbsp worth of fat in the pot.
Add the onion and garlic to the pot and saute until the onion is translucent. Add the carrots and sweet potato and saute for 6-8 minutes to lightly soften.
Add the ground beef to the pot and break it up with a rubber spatula to crumble the beef. Season with salt, pepper, coconut sugar, cumin, oregano, cilantro, and chili powder and stir until the beef is browned.
Pour in the tomato, broth, coconut aminos, and the cooked bacon. Stir well to combine.
Bring the chili to a boil and reduce to a medium-low simmer. Simmer for 30-40 minutes or until the chili is reduced to your liking and the vegetables are soft.
Serve topped with avocado, fresh cilantro, and juice from fresh lime wedges to taste.
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In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring frequently, until onions are softened.
Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
Stir in beans, chiles and broth. Heat to boiling; reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Add cheese; stir until melted. Stir in cilantro.
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Fresh cilantro, diced avocado and sour cream, for garnish (optional)
Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.
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In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Remove from the heat; stir in sour cream and heavy cream. If desired, top with tortilla chips, cheese and jalapenos.
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