Happy Thursday!!

I am linking up today Holly over at Osborn Extravaganza to share what our favorite fall recipe is – so grab a cocktail or your pumpkin spice latte and let’s chat!

Crockpot recipes are my jam! I’m not a big meal planner and I don’t cook as often as I should BUT I love a good crock pot meal! I linked a few here and here .

Today’s favorite? Chili.

Logan found this recipe a few years ago and it’s been our go-to (aside from our favorite White Chicken Chili)! There’s quite a few ingredients but it’s oh so good!

Ingredients:

2 pounds ground beef chuck

1 pound bulk Italian sausage

3 (15 ounce) cans chili beans, drained

1 (15 ounce) can chili beans in spicy sauce

2 (28 ounce) cans diced tomatoes with juice

1 (6 ounce) can tomato paste

1 large yellow onion, chopped

3 stalks celery, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

2 green chile peppers, seeded and chopped

1 tablespoon bacon bits

4 cubes beef bouillon

1/2 cup beer

1/4 cup chili powder

1 tablespoon Worcestershire sauce

1 tablespoon minced garlic

1 tablespoon dried oregano

2 teaspoons ground cumin

2 teaspoons hot pepper sauce (e.g. Tabasco™)

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon white sugar

1 (10.5 ounce) bag corn chips such as Fritos®

1 (8 ounce) package shredded Cheddar cheese

Recipe:

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

The prep time for this is about 30 minutes and it takes about 2 hours to cook and you’re ready to go!

Perfect for game day or the cooler fall days we’re starting to get!

We’re headed on our vacation, oh so soon so I might be a little MIA over here for a bit (shocker, right?!) but i’ll be sharing pictures from our trip over on my FB page so if you’re not following along – hop over there 🙂

Hope you have a fabulous weekend!

Kristi