There is something about the leaves changing and the crispness in the air that makes me want to cuddle up with a hot bowl of chili and cornbread. I have been testing chili recipes since I moved to Utah. You see, I am from Arizona. And in Arizona there are two season, Summer and less summer. haha! So when I moved to Utah, last year, I loved being able to do “seasonal” things. And like any foodie will tell you, “seasonal” things include NEW RECIPES!!
This chili is for the milder pallet, but can be made spicier by simply adding some chili flakes, hot sauce, or hot peppers. Kyle added Cholula to his bowl.
One more thing before the recipe, this recipe can be made on a DIME! I am always looking for recipes that will feed a lot of people (or be used for other meals) for not a lot of dough. This is one of my go-to’s for that purpose! This recipe can also be made lighter or heavier depending on what you are looking for. For example, by changing the Steak for ground turkey meat you can cut some calories. Another plus is that you throw it all into the crockpot and THAT’S IT!
So without further ado:
Tay’s Fall Chili
yields 6-8 servings
- 2 cans Dark Red Kidney Beans
- 2 cans Chili Beans (not to be confused with chili in a can)
- 1 can Pinto Beans
- 1 can Beef Broth
- 1 can Stewed Tomatoes
- 1 packet Dried Onion Soup Mix
- 1 pound Flank Steak, cubed
- 1/2 tsp black pepper
- Sliced Green Onions
- Sour Cream
- Lime, wedged
- Grated Cheddar Cheese
Start by opening all cans and pouring them into a crockpot. Cube Steak and add to the crockpot as well. Add Dried soup packet and black pepper. Stir. Put lid on and cook on low for 8 hours. After eight hours, ladle into a bowl. Squeeze lime wedge (or two) into the bowl and then add the rest of the garnishes as you prefer. ENJOY!
I would love to hear about your take on this recipe and how you liked it! Don’t forget to comment or email us!
Kyle and Taylor