I always look forward to cooler weather so that I can cook a big pot of hot chili. Just like a soup, stew, or gumbo, chili always tastes better in the cooler months.
I know I may get some flack but this chili recipe does contain beans. Beans in chili is a very controversial topic, especially in Texas. In my defense I grew up eating chili with beans and I really love the extra added goodness. If you are not a fan of beans in chili then you can substitute the beans with more meat or just omit them from the recipe altogether.
When choosing what meat to cook in your chili, you can use ground beef, ground turkey, or you can even use diced beef chuck. Since we always have a freezer full of deer meat on hand, I like to incorporate deer meat into any recipe that calls for ground meat. For this recipe I used half ground deer and half ground beef (73% lean).
When serving chili, I either like to serve it with a side of Mexican cornbread, or top each serving with shredded cheddar cheese, corn chips, and chopped onions. If you’re really brave you can also add some sliced jalapeno peppers on top as well.
Let’s get to cookin’! Here’s what you’ll need…
Ingredients:
- 2 tbsp. olive oil
- 1 yellow onion, copped
- 1 tsp. garlic, minced
- 2 lbs. ground meat
- 1 tsp. Cajun seasoning
- ¼ cup chili powder
- 2 tsp. ground cumin
- 1 tsp. cayenne pepper
- 1 cup of beef stock
- 30 oz. can tomato sauce
- 2 (16 oz.) cans Bush’s mixed chili beans in mild chili sauce
- 10 oz. can diced tomatoes & green chilies
Topping Suggestions:
- cheddar cheese, shredded
- corn chips
- raw onion, chopped
Instructions:
1. In a large skillet add olive oil, onion, garlic, ground meat, and Cajun seasoning. Cook over medium heat for 10 minutes, or until ground meat is completely cooked and no longer pink.
2. In a slow cooker add all ingredients including the cooked ground meat, and stir until well combined.
3. Cover and cook on low for 6-8 hours, or cook on high for 3-4 hours.
4. Serve with a side of Mexican cornbread, or top each serving with shredded cheddar cheese, corn chips, and onions. Enjoy!
A Dash of Mel
Slow Cooker Chili
Cooler weather always calls for a big pot of hot chili. Serve with a side of Mexican cornbread, or top each serving with shredded cheddar cheese, corn chips, and chopped onions.
- large skillet
- slow cooker
- 2 tbsp. olive oil
- 1 onion (chopped)
- 1 tsp. garlic (minced)
- 2 lbs. ground meat
- 1 tsp. Cajun seasoning
- ¼ cup chili powder
- 2 tsp, ground cumin
- 1 tsp. cayenne pepper
- 1 cup beef stock
- 30 oz. can tomato sauce
- 2 (16 oz.) cans Bush’s mixed chili beans in mild chili sauce
- 10 oz. can diced tomatoes & green chilies
Topping Suggestions:
- cheddar cheese (shredded)
- corn chips
- raw onion (diced)
In a large skillet add olive oil, onion, garlic, ground meat, and Cajun seasoning. Cook over medium heat for 10 minutes, or until ground meat is completely cooked though and no longer pink.
In a slow cooker add all ingredients including the cooked ground meat, and stir until well combined.
Cover and cook on low for 6-8 hours, or cook on high for 3-4 hours.
Serve with a side of Mexican cornbread, or top each serving with shredded cheddar cheese, corn chips, and onions. Enjoy!
- If you are not a fan of beans in chili then you can substitute the beans with more meat or just omit them from the recipe altogether.
- When choosing what meat to cook in your chili, you can use ground beef, ground turkey, ground deer, or you can even use diced beef chuck. For this recipe I use half ground deer and half ground beef (73% lean).
