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Slow Cooker Chili
Ingredients
2 cups
dry beans OR
4 cups
cooked/canned beans
1
pound ground venison, antelope, or beef
2 tablespoons
coconut oil or bacon fat
1
medium onion, chopped finely
6
cloves of garlic, minced
2 1/2 cups
crushed or diced tomatoes with juice (approx.
2
cans)
3 cups
broth or stock
1/4 cup
chili powder
2
T. dried oregano
2
T. cumin
2
t. salt (I use
this one
)
1/2
t. black pepper
Garnish: sour cream and shredded cheese (optional)
Cook Mode
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Instructions
Soak beans overnight
Next morning: brown your meat
Add browned meat to crockpot, add coconut oil or bacon fat
Saute the onions until tender, then add the garlic and cook until soft
Add to slow cooker
Drain and rinse soaked beans and add them to the mixture
Add tomatoes, broth, and all of the seasonings except the salt (Adding salt too soon prevents beans from getting soft)
I set slow cooker on high and let it go 6-7 hours, but crockpots vary, so plan according to how your appliance works
Add salt when beans are done cooking
We like to garnish with sour cream and shredded cheddar cheese
Find it online
:
https://www.theprairiehomestead.com/2011/01/slow-cooker-venison-chili.html