Hearty Homestead Slow Cooker Chili

There’s just something about the cool fall weather that makes me want a big bowl of chili. Just think of it; Warm, hearty, chunky chili beans with fresh grass fed beef topped with some ooey gooey melted cheese. Ahhhhh, it sounds just about perfect for a brisk autumn day. Homemade chili is quite simple and having a slow cooker do most of the work for you makes it even easier.

I have plenty dry beans in bulk that I can soak and can but I don’t always plan ahead and sometimes end up buying organic canned beans from the grocery store.

I also love to use homegrown tomatoes in my chili but our tomato crop last year was a far cry from being a bumper crop and I wasn’t able to put any up for the winter. We have had to improvise by buying tomatoes for now as well

So, without further ado:

Slow Cooker Chili

I start out by sautéing one onion, a couple of bell peppers, and 3 cloves of garlic in oil. P.S. Don’t burn the garlic… just don’t.

Once they are nice and tender I add my ground beef. Next I throw my seasonings in.

While the beef is browing and the spices and veggies are infusing their flavor into the beef, I put my beans and tomatoes into the slow cooker.

When the beef is thoroughly cooked I add it to the beans in the slow cooker and give it a good stir.

I cook it on medium all day and it is ready for dinner. I like to top the chili with shredded cheese and make cornbread to go along with it. We always have plenty leftover too. This is a meal that will warm you up and fill you up!