Ginger’s Spicy Chili

by More.com Editors

Ginger’s Spicy Chili

Looking for something simple and hearty for a winter meal that your whole family will enjoy? Ginger Tracy, CFT, CNC, a nutritionist and exercise consultant in Beverly Hills, says cooking with a crock pot may be your answer. To keep it healthy, she urges people to use organic, fresh foods whenever possible. She has kindly agreed to share her favorite crock-pot recipe that she swears her two children and four grandchildren love.


Ginger’s Spicy Chili




  • 2 lbs. Lean stew beef (cut into small pieces)
  • 4 cloves of garlic
  • 3 medium onions
  • 2 green bell peppers
  • 3 tablespoons of olive oil
  • 4 large cans of Kidney beans
  • 2 qts. (64 oz.) Crushed tomatoes
  • 1 qt. (32 oz.) Chicken broth
  • 8 oz. Can Ortega chiles
  • 8 oz. Can of beer
  • 3 tsp. Oregano
  • 3 tsp. Pepper
  • 3 tsp. Cumin
  • 4 tsp. Salt
  • 1 tsp Thyme
  • 1 tsp. Coriander
  • 5 tsp. Chili powder
  • 1 lemon or lime




1.      Saute the first 5 ingredients in a skillet until brown. About 15 minutes.

2.      Add the beans , tomatoes, chicken broth, chiles, beer, and spices.

3.      Cook in a large stockpot and or crockpot till the meat is done. About 1-2 hours. Add the juice of 1 lemon or lime.

4.      Serve with cheddar cheese, sour cream, or cilantro, and corn bread.