1.) In a large skillet over medium heat, add butter and half the chopped onions.   Cook for 2 minutes while stirring, and then add the ground beef. Cook until almost browned, then add the 1 Tablespoon chopped garlic cloves. Cook another minute and then remove from heat (it’s okay if it’s not quite cooked all the way through).

2.) Drain  most of the fat from the cooked beef. It helps if you take a frying pan cover and press it against the meat to prevent from losing the garlic and onions!   You don’t have to drain all the fat, but it helps your end consistency if you do.

3.) Add your browned meat mix to the Crock Pot with the rest of the uncooked chopped onions. Dump  all the remaining ingredients (EXCEPT the xantham gum) in and stir.   It should look super thick, don’t worry the juices will come out while it’s cooking 🙂

4.) Cook low and slow for 8 hours or  on high for 4 hours (taste seems the same to me in either method).    Check the liquid consistency and remove the bay leaf.   If you want to thicken it like I do (seen in pictures), then sprinkle the xantham gum over it slowly while constantly mixing.

5.) Let the chili cool for 10-15 minutes, then serve with heaps of shredded cheese and full fat sour cream scooped on top. Don’t forget a side of my amazing cornbread that tastes like the real thing!

6.) If the chili is too spicy for you or your kids- then mix in extra sour cream and cheese, or a little extra beef stock to make it more mild.   If it’s not spicy enough, then you can still add a little chili powder or some jalepenos to your bowl.