Burnin’ Up: Slow-Carb Diet Slow Cooker Chili


Judas Priest’s “Burnin’ Up” is a 70s classic metal song from their Hellbent for Leather album.  Its pedestrian lyrics are about sex, but I thought of it when I was writing up this recipe because it makes for a good metaphor for the slow-carb diet and for the taste of the chili.  It was apt, so I co-opted it and now you have Burnin’ Up, a Slow-Cooker Chili recipe that totally meets your SCD needs.

Special note: the packaged food brands that I’ve listed were hand-picked amongst several alternatives because of their ingredient list and/or nutritional label.  I’m not advocating any brand for any reason, but I just picked these because they were most appealing to me from a low-sugar, high-nutrient perspective.  You can go with any jar of salsa, and any brand of canned beans or tomatoes.  Just be sure to read your labels and avoid sugar-added items.

Alright, before you get started, check the ingredient list below and make a shopping list for anything you’re missing.  Whatever blend of seasoning you go with is completely up to you, except you pretty much have to use chili powder otherwise it won’t come out tasting like chili!  It will taste like pasta sauce.   And if you like the heat but don’t have ghost pepper flakes, any addition of hot pepper should accomplish what you need.  Just don’t go crazy with it otherwise it won’t be fun to eat on a frequent basis.


Fresh vegetables:

  • Chopped mushrooms (~1 cup or so)
  • Chopped onions (from one whole medium-sized)
  • Chopped green pepper (from a whole medium-sized)


Packaged foods:

  • 1x 650ml jar of salsa (Old El Paso Medium Restaurante)
  • 1x 540ml can of Six Bean Mix (Great Value brand)
  • 1x 540ml can of red kidney means (GV brand)
  • 1x 796ml can of diced tomatoes (PC Blue Menu brand)



  • 2 lbs of lean ground beef


  • 2 heaping TSP of chili powder
  • Sea salt
  • Cracked black pepper
  • Ghost pepper flakes


So at this point, you should now be in your kitchen with all of your ingredients ready.  Turn on some good tunes, and get rolling.


  1. Chop your veggies up to whatever size you like – I dice ’em.
  2. Sauté the onions and mushrooms in olive oil, adding sea salt and pepper to taste.
  3. While you’re sautéing, use the time efficiently by opening your cans.
  4. Once your sauté is done, empty the contents out into the crock pot but save the pan.
  5. In same sauté pan, cook up the ground beef.  Add sea salt and pepper to taste.IMG_2837
  6. Once meat is fully browned, drain it well and then add to crock pot.
  7. Add beans, tomatoes and salsa to crock pot.
  8. Add chili powder, more sea salt, more cracked black pepper, and ghost pepper flakes (don’t go crazy)
  9. Mix well (90-120 seconds)
  10. Set slow cooker to cook on its lowest, longest setting to achieve MAXIMUM FLAVOUR INTEGRATION


When it’s done, be sure to enjoy a bowl because how can you not?  It will smell so amazing and incredible.  Then divide up the remainder into your favourite containers for storage in the fridge and freezer (yes you should freeze some because it won’t last longer than 3 days in your fridge before it goes bad).  Enjoy!  I encourage feedback, positive or constructive, on this recipe or the process.  Let me know how you made out, any substitutions or additions, etc.  Cheers! \m/


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