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Dad’s Fall Chili

A slow cooker chili great for a fall family meal!
Print Recipe
Prep Time 1 hour
Cook Time 8 hours
Course Dinner, Main Course
Cuisine American
Servings 8
Calories 385 kcal

Equipment

  • Slow Cooker
  • Frying Pan
  • Small Food Processor or blender

Ingredients
  

Seasonings

  • 2 tbsp chili powder
  • ½ tbsp ground coriander
  • ½ tbsp ground cumin
  • ¼ tsp ground cayenne pepper remove to reduce spice, add ¼ tsp to increase
  • ¾ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp oregano

Chili Ingredients

  • 1 lbs ground beef maybe a bit more
  • ½ ea sweet onion diced
  • 1 clove garlic minced
  • 1 ea jalapeño seeded, deveined, and diced
  • ½ tbsp kosher salt
  • 14.5 oz canned diced tomatoes
  • 16 oz pinto beans drained
  • 16 oz kidney beans drained

Garnishes

  • 1 oz grated cheese recommend freshly grated sharp cheddar
  • ¼ ea sweet onion diced
  • 1 ea jalapeno seeded, deveined, and diced or sliced thin rounds
  • 2 tbsp chopped cilantro
  • 1 pkg saltine crackers

Instructions
 

  • Mix all seasonings and set aside
  • Blend or pulse about ½ cup of each bean together in blender or food processor to create paste
  • Brown ground beef in frying pan, chop up and drain excess grease when complete
  • Add 1½ tbsp of chili seasoning, salt, onion, jalapeño, and garlic to pan and cook for additional 2 minutes
  • Pour contents of pan into slow cooker. Add beans, bean paste, canned diced tomatoes, and 1-2 tbsp of remaining seasoning to slow cooker.
  • Set slow cooker to low for 4-6 hours. Stir once at 2 hours and taste, add additional salt or seasoning to taste.
  • Serve with garnish to taste.
Keyword Chili, In A Bowl