MOVFitness

You’ll understand the name once you take your first bite.  I thought I’d switch up the pace of my recipes and let everyone know that I AM capable of cooking something with a little bit of a kick to it.  You can change the pepper to a different choice if you’re a wimp. 

 2 lbs Sirloin 96/4 - 051
1 Onion, chopped - .200
4 Garlic Cloves –
8 large Tomatoes - .400
1 Green Pepper, chopped .200
3 Stalks of Celery, chopped .300
1 Cup Black Beans .500
1 Cup Small Mexican Red Beans .500
8 Habanero Peppers - Hot Mama! –
2 Anaheim Peppers –
1 Pineapple .300
Grated Cheese - .2.2.2
1/4 Cup Grapeseed Oil - 00.5
16 oz Water –

Directions:

Brown Meat in large skillet with Grapeseed Oil, 1/4 of the chopped onion, and 1 Garlic clove minced.  Drain thoroughly.
 Sit cheese and two tomatoes aside.  Slice pineapple and chop all remaining ingredients besides beans of course.  Mix into Crock Pot and fill with water.
As with most my slow cooker recipes, wait until meal is 75% cooked, then slice the last two tomatoes and add them in.  This will leave a few tomato chunks in your chili.
Cook 7-8 hours on low setting.

When ready to serve, grate cheese over chili as seen in picture above.  Enjoy!

Makes 6 servings