It’s hard to believe that it’s already October. The weather in MN is so crazy that it’s tough to tell what season it is, but Google Cal tells me it’s October 10th, and I have no other choice than to believe it!
I love fall. Cozy sweaters, scarves and boots! Apple cider! Pumpkin-flavored everything! And of course the beautiful color-changing leaves.
No two things go more hand-in-hand than fall and your slow cooker. When you see this recipe you’re going to laugh. It is so stupid easy that it’s barely a recipe, but you know what? I don’t care! This was so belly-warmingly delicious that you just have to make it.
Slow Cooker Chili
1 lb lean ground beef
1 lb lean ground turkey
1 large yellow onion, diced
2 cans diced tomatoes, undrained (14.5 oz each)
2 cans kidney beans, drained and rinsed (16 oz each)
1 can tomato sauce (15.5 oz)
1 package chili seasoning mix (I used this because it was easy, but I fully understand if you are anti-seasoning packets. If you want to use your own seasoning, go ahead. Here’s a link for inspiration.)
- Spray a large skillet with cooking spray.
- Saute the onion and ground meat until the meat is cooked and the onion is soft. Drain grease and add the meat into a large slow cooker.
- Add the remaining ingredients and stir until combined.
- Cook the chili on low for 8 hours (or high for 4).
- Serve with sour cream and shredded cheese.