Slow Cooker Chili
  • 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
  • 2½ cups crushed or diced tomatoes with juice (approx. 2 cans)
  • 3 cups broth or stock
  • ¼ cup chili powder
  • 2 T. dried oregano
  • 2 T. cumin
  • 2 t. sea salt
  • ½ t. black pepper
  • Garnish: sour cream and shredded cheese (optional)
  1. Soak beans overnight
  2. Next morning: brown your meat
  3. Add browned meat to crockpot, add coconut oil or bacon fat
  4. Saute the onions until tender, then add the garlic and cook until soft
  5. Add to slow cooker
  6. Drain and rinse soaked beans and add them to the mixture
  7. Add tomatoes, broth, and all of the seasonings except the salt (Adding salt too soon prevents beans from getting soft)
  8. I set slow cooker on high and let it go 6-7 hours, but crockpots vary, so plan according to how your appliance works
  9. Add salt when beans are done cooking
  10. We like to garnish with sour cream and shredded cheddar cheese
Recipe by The Prairie Homestead at