Yesterday was the first, official day of fall. Hallelujah! Snuggle weather is finally heading our way. It was also one of the few days in a long time that it was under 80 degrees and actually cold at night here in small town Northern California. I was so excited to wear jeans, is that weird?
Fall clothes come second, however, to fall food. In my life, most things come second to food. I baked my banana bread recipe earlier this week and I’m not stopping there. Today I bring you crockpot chili. Thats right, dust off your crockpot and get ready for cornbread, because this chili is the best.
There are a few reasons this recipe is going to rock your fall socks. It’s got three different kinds of meat, four different kinds of beans, veggies, and all you gotta do is dump it all in a crockpot and then come home from work and bake some cornbread. Oh, and it’s not loaded with bad stuff! Score.
This recipe can be done a couple different ways. I like to mix meats because of all the different flavors and textures, and also because Chase likes to call it “All Things Dead Chili” and really likes the idea of three different animals in his dinner. I’m not going to lie…I like that too. We are lucky enough to have friends that hunt, so I had venison sausage in the freezer. You can use whatever you want though. When I first started making this recipe I just used ground beef and bacon, sometimes just ground beef. It changes almost every time and usually depends what meat we have on hand.
I know that for some people it’s not chili if it isn’t spicy, but I am a big, fat weenie when it comes to spicy food. Therefore, you won’t find me adding a ton of any spicy ingredients. If you like your spice, I recommend using the whole jalapeno in this recipe and adding some cayenne pepper or more red pepper flakes.
The great thing about making a big batch of this is that you can eat for the rest of the week. Chili omelettes are a favorite and filling breakfast of mine. Chili cheese nachos are great for lunch, and my mother in law’s specialty is chili bean burritos. So darn versatile and so darn delicious.
Sour cream, chives, cheese, and tortilla strips are some of my favorite things to top chili with, so don’t forget the toppings. Nothing says fall like a big bowl of chili, a cozy blanket, and eating dinner on the couch instead of at the table. (That way you can snuggle and eat dinner.)
1 bell pepper
- 5 large cloves garlic
- 1 can pinto beans
- 1 can kidney beans
1 can black beans
1 can white beans
- 1 can whole kernal corn
2 cans diced tomato
1-1/2 small cans tomato paste
- 1/2 cup chicken broth
1lb ground turkey
1lb venison sausage
8 pieces Bacon
1-1/2 tbsp chili powder
2 tsp cumin
- 1 tsp red pepper flakes
1 tsp sugar
2 tsp oregano
1 tsp salt
1 tsp pepper
Optional: cornbread, green onions, sour cream, tortilla strips, shredded cheese.
Cook the sausage over medium-high until browned throughout, drain the pan, and then put the meat in the crockpot. Repeat with the ground turkey and the bacon. Chop the bacon before putting it in the crockpot. I used the same pan for all the meant and just wiped it out each time.
Drain all four cans of beans and the corn and then put it all in the crockpot. Pour in your diced tomatoes and tomato paste. Chop the onion and bell pepper into small pieces and mince your garlic and jalapeno, put those in the crockpot as well. Put in all your seasonings and then pour in your chicken stock. Mix it all together and then let it cook for 8 hours on low.
About a half hour before serving follow the directions for the cornbread. I make boxed cornbread, maybe one day I’ll venture into the land of homemade cornbread, but not today.
This recipe makes a LOT of chili. I fed six people last night and still had leftovers for Chase to take to work, my mother in law to take home, and then more to keep in the fridge for lunch.