Slow Cooker Chili
I love fall, especially when it means you get to make warm comfort foods. This slow cooker chili is easy to make and absolutely delicious. Chili is great for tailgates, football parties, and just regular old weeknight dinner. It can easily be frozen so you can save the leftovers or stock up for later. Did I mention that it smells amazing and so after a day of being in the crockpot, your house will smell wonderful!
This slow cooker chili takes about 30 minutes to prepare and 8 hours to simmer on low. It tastes better if you make it the day before, and then re-heat it before serving but serving same-day is perfectly fine is well.
The first and hardest step is to brown your beef/venison and sausage. Don’t overdo it, just get it cooked enough to where there is no pink – this will allow for more tender meat which is much better in the end. While the meat is browning, you can add all your other non-meat ingredients to the crockpot. Add as much or as little tabasco and hot sauce depending on your spice preference. Once the meat is browned, add it to the mixture and stir. The final step is cook up the bacon. You can either cut it into pieces before cooking or cook and then crumble into the chili. I think the crispier the bacon the better. Don’t forget to add the bacon grease as well – might be a little too much for some people, but it really adds to the flavor.
And there you have it! Set on low for 8 hours, stirring occasionally, and serve with cheddar cheese, sour cream, chips, or other toppings of your choice.