Every fall, I enjoy getting out into the great outdoors during deer hunting season. I trudge through cattails that are well over my head (you’ve never had a hip workout this intense), walk shelter belts in sometimes knee-deep snow, or post at the end of a tree row in the bitter cold. If I’m close to home, I’ll take a break in the early afternoon before going back out before the sun begins to set. During that short break or at the end of the day, nothing beats being greeted by the scent of harvest chili slow cooking on the stove or in a crockpot. It’s a deeply satisfying meal after working hard in the cold. It’s also the perfect meal anytime there’s a chill in the air.
Harvest Chili
Ingredients
- 2 Tbsp. butter or avocodo oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1/2-1 pound bacon, diced and cooked
- 2 pounds ground meat beef, venison, or turkey
- 3 Tbsp. chili powder
- 1 tsp. chipotle chili powder
- 1-2 small cans chopped green chilies
- 3 Tbsp. beef bouillon
- 3 cloves garlic, minced
- 2 c. beef bone broth
- 1 can tomato sauce
- 1 can diced fire roasted tomatoes
- 2 cans beans I prefer black beans
- 1/8 c. brown sugar can omit
- 1-2 Tbsp. spicy brown mustard
- 1/4 c. ketchup
- salt and pepper to taste
- 1/4 tsp. cinnamon optional
Instructions
- Melt butter or heat avocado oil in a large skillet, saute onion and pepper until tender. Add them to a large stockpot.
- In the large skillet, brown ground meat. Drain and add to the stockpot.
- Add the rest of the ingredients to the stockpot. Adjust spices and seasonings to your preferences. Simmer on low for at least an hour before serving. Top with your favorites – sour cream, cheddar cheese, more bacon, and don't forget the buttered saltine crackers (the gluten free ones are just as good!). As with most soups, it's much better the next day!
Notes
This is also a gluten free recipe. Be sure to check the labels on bouillon, though.
