There’s a nip in the morning air, the leaves are just beginning to change, and pumpkins are starting to show up in road-side stands. Yep… Fall is here! As the world around us cools and changes, the smells in our kitchens change too. Caramel, apple, pumpkin and spice waft through the air. I love Fall for many reasons, but especially for the hearty soups and stews that make their way to our tables. Chili and vegetable soup were always culinary indicators of Fall in our house growing up.
This super easy, meaty chili features two types of beef and is full of flavor. The best part is how easy it is. This is one of those dump, stir, and go slow cooker recipes that are great this time of year. It’s wonderful to get this started in the morning and come home to the amazing smells of a delicious, ready-to-eat meal. You can even prepare it the night before and place it in the refrigerator. Then just drop the crock in and turn it on the next morning. Don’t like beans in your chili? Just leave them out. Also, near the end you can add some hot sauce to suit your taste if you prefer something with a little more kick.