Fall-Friendly Chili Recipe
Fall is one of the best times of the year- cider mill visits, the best fashion trends, and crock pot recipes like this easy-to-make chili.
Let’s be honest, I think everyone loves the fall season- cider meals, crockpot meals, and my favorite- squash! When you ignore the fact that winter is two weeks away, seasonal allergies, and depression- it’s practically the 2nd best time of the year. But back to the reason why we’re here- this chili recipe!
Chili was a lifesaver through the winter months in undergrad. I could make a crockpot filled to the top on Sundays and my friends and I would have dinner until Wednesday. Along the way, I’ve experimented with different techniques to create a recipe perfect for me- lots of meat and not too thick. I’m positive that you will love this recipe whether you’re making weeknight dinner or entering the office’s chili cook-off (I’d like my share of the winnings if we will!) This chili recipe can be prepared in a cast iron dutch oven which is personally my way. I allow the bean to simmer on low until they are fork tender. You can also prepare all parts in the instapot for quick chili. Or like my mom taught me, prep the night or morning before and throw it in the crockpot. It’ll be ready in 4 to 6 hours!
Elle’s Tip:
Have leftover chili, freeze it! I usually never let food go to waste- if I think I can freeze it for a rainy day or those days when you just don’t feel like cooking. To freeze your leftover chili, I would suggest allowing the chili to chill immediately to prevent the buildup of bacteria and ensure lasting shelf life. I like to use Ziplock freezer gallon bags for freezing food. Be sure to label and date!
What You Need:
8 ounces thick-cut Bacon, chopped
2 pounds Ground Beef
2 cloves Garlic minced
1 Onion medium, medium dice
1 Red Pepper, small dice
1 Green Pepper, small diced
1 Jalapeno, small diced and remove seeds
30 ounces of Pinto Beans drained and rinsed
15 ounces of Kidney Beans drained and rinsed
12 ounces of Black Beans, drained and rinsed
28 ounces of Diced Tomatoes
3 ounces Tomato Paste
8 to 10 ounces Tomato Sauce
20 ounces of Beef Broth
3 to 5 dashes Hot Sauce just for flavor, you know?
3 tsp Chili Powder
2 tsp Cumin
2 tsp Paprika
1/2 tsp Cayenne Pepper
1 tsp Salt
2 tsp black pepper
1 tsp Brown Sugar substitute for white sugar
Toppings Inspo: Green Onions, crackers, shredded cheddar jack cheese, sour cream or crema, more jalapenos, finely diced onion, cornbread, and diced bacon.
What To Do:
Preheat an oiled, medium pan over medium heat. Once the pan has warmed, add chopped bacon and cook until brown and fat has rendered.
Remove bacon from the pan while leaving rendered bacon fat for the rest of the cooking process. Add diced onions, garlic, and peppers to the same pan used to cook the meats and sautee until you begin to smell the aroma.
Add ground beef, season with salt and pepper to your liking, and cook until brown. Break up all clumps of ground beef while cooking.
Once the ground beef has been browned, add all of your ingredients to your instapot or crockpot adding extra water until the desired consistency has been reached. I usually just add 2 to 3 more cups of water.
If using an instapot, set it on high pressure and cook for 20 minutes. If using a slow cooker, cook on medium for up to 6 hours or high for 3 to 4 hours. Be sure to stir along the cooking process.
