No-Bean Low-Carb Chili
Low-carb chili with no beans.
80% lean ground beef
2 ½
pounds
yellow onion, diced
1
medium
garlic, minced
3
cloves
tomato sauce
2
(15 ounce) cans
fire-roasted diced tomatoes
1
(15 ounce) can
crushed tomatoes
1
(15 ounce) can
Tamed diced jalapeño peppers
½
(4 ounce) can
Worcestershire sauce
¼
cup
taco seasoning mix
1
tablespoon
ground cumin
1
tablespoon
garlic powder
1
teaspoon
onion powder
1
teaspoon
dried oregano
1
teaspoon
salt and ground black pepper to taste
 Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain in a colander.
  Transfer drained meat mixture to a slow cooker. Add tomato sauce, diced tomatoes, crushed tomatoes, jalapeño peppers, Worcestershire, taco seasoning, cumin, garlic powder, onion powder, oregano, salt, and black pepper and stir to combine.
  Cover and cook on Low for 8 hours; add water as needed to thin out chili.
