Best Fall Slow Cooker Chili

As autumn has settled upon us (at least in northern Colorado), I’ve been digging around for some go-to, easy and delicious recipes that are perfect for a “chili” day. I’ve made this chili recipe quite a few times, and it has been a great hit here on the Funny Farm. It’s also great re-heated throughout the week, so it’s definitely budget friendly! This recipe has just enough spiciness with a hearty dose of protein.

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Here’s what you’ll need:

    • 2 lbs ground beef, turkey or venison
    • 3/4 cup chopped and minced yellow onion
    • 1 Tbsp olive oil
    • 2 cans of dark red kidney beans (you’ll need to rinse and drain these from the can)
    • 2 cans of tomato sauce
    • 1 can green chilies (these are normally about 4 oz)
    • 2 cans Ro-tel (you can use the original, mild or hot depending on your desired spicy level)
    • 1/2 tsp cumin
    • 1/2 tsp ground mustard powder
    • 5 garlic cloves, minced
    • 1/2 tsp black pepper
    • 1/2 tsp cayenne pepper
    • 1 and 1/2 Tbsp chili powder
    • 1/2 tsp basil
    • 1/2 tsp salt
    • 1 and 1/2 cups chopped bacon
    • Shredded or grated cheddar cheese
    • 1 bag Fritos (regular or scoops)
    • Crockpot or slow cooker (6-7 quarts)

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Instructions:

  1. Add 1 Tbsp olive oil, ground beef or turkey, and minced onions into a pan–I love cooking with cast iron skillets, especially when using a combination of flavors.
  2. Brown beef/turkey and soften the onions in the pan (normally takes around 7 mins)
  3. In a separate pan or skillet, fry up the bacon.
  4. Once both meats are done, drain the juices from each.
  5. Wait for the bacon to cool down, and chop slices into 1 inch sections. Throw the bacon into the pan with the beef and onions and mix well. Set aside.
  6. Using a small bowl, mix up the chili powder, cumin, mustard powder, basil, cayenne pepper, minced garlic, black pepper and salt.
  7. Add the tomato sauce, Ro-tel, green chilies and red kidney beans to the Crockpot. Then mix in the spices well.
  8. Add the meat and onion mixture and combine all ingredients well.
  9. Cook on HIGH for 2 hours, or LOW for 4 hours. You’ll need to stir every 30 minutes.
  10. Garnish with shredded cheese and add as many Fritos as your heart desires–ENJOY!

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This chili is perfect for those chilly fall evenings where you want to curl up with a blanket and a bowl next to the fireplace.

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Hope you enjoy this as much as we do!

xoxo

Chelsea

 

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