Recipe: Super Easy Chili - A Fall Favorite!

written by

Jared Frye

posted on

September 8, 2021

This is one of our favorite chili recipes, and goes great in a crockpot so you can set it up in the morning and have dinner ready when you get home! Be warned it does make a large amount, which we love because it gives us some leftovers and also freezes really well for use later. But if you would prefer a smaller portion you should be able to halve the ingredients and get the same great chili!

INGREDIENTS

2 pounds C&F Farms ground beef

1 whole sweet onion – chopped

1 whole bell pepper – chopped

3-4 whole jalapeno peppers – chopped

8 cloves of garlic - minced

5 tablespoons chili powder

1 tablespoon ground cumin

4 bay leaves

2 cans diced tomatoes

2 cans Rotel tomatoes

2 – 15oz cans tomato sauce

2 cans kidney beans

1 can white beans

Salt and pepper to taste

DIRECTIONS

In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers.

Saute for about 5 minutes, or until beef is browned.

Drain fat from pan.

Once drained of the fat, add the ground beef, onions, and peppers to your crockpot.

Add jalapenos, garlic, diced tomatoes, Rotel tomatoes, tomato sauce, and beans to crockpot and stir well to combine.

Add chili powder, cumin, and bay leaves to chili.

Add salt and pepper to taste.

Set crockpot on low and let cook for 6-8 hours, or 3-4 on high, stirring occasionally.

Serve with your favorite chili toppings and a nice big slice of cornbread!

*Note: you can remove the seeds from jalapenos to reduce the heat a little bit. Of course if you prefer a milder chili you can eliminate the jalapenos all together.

More from the blog

Smoked Bacon End Foil Pack Hash

Smoked Bacon End Foil Pack Hash

Smoked Bacon End Foil Pack Hash AKA: The Lazy Lakehouse Breakfast (or Dinner) That Tastes Like You Tried 🍳 Ingredients (Serves 2–4) 1½ cups C&F Farms smoked bacon ends 3–4 Yukon Gold potatoes, diced (no need to peel) ½ onion, diced 1 bell pepper, diced (red or green) 1 small zucchini, chopped (optional but sneaky-good) 1 tsp garlic powder Salt & black pepper to taste A drizzle of olive oil or pastured lard Fresh herbs like parsley or chives (if you’re feeling fancy) 🔥 Instructions Preheat your grill or campfire coals to medium-high heat. In a large bowl, toss all the ingredients together, coating everything lightly with oil/lard and seasonings. Tear off 2 large sheets of heavy-duty aluminum foil per packet. Double them up to prevent tearing. Divide the mixture onto the center of each foil sheet and wrap tightly, sealing well at the top and sides. Place foil packs directly on the grill or campfire grate for 25–30 minutes, flipping once halfway through. Carefully open (watch for steam!), garnish with herbs, and devour. Pro Tip: Add a fried egg or a sprinkle of shredded cheese at the end if serving it at home or in a well-stocked cabin kitchen.

Read more
Recipe: Bacon Ends & Potato Breakfast Hash

Recipe: Bacon Ends & Potato Breakfast Hash

These chunks and pieces are the trimmed odds and ends left after slicing bacon slabs—but don’t let that fool you. They’re loaded with smoky flavor and come in handy when you want to elevate just about any dish. Give this simple breakfast hash a try and get to enjoy the goodness of the smoked bacon ends! Flavor: Smoky, hearty, and satisfying Serves: 4 Cook Time: 30–35 minutes Ingredients: 1 lb smoked pork bacon ends, diced 4–5 medium potatoes, diced 1 onion, diced 1 bell pepper, diced Salt and pepper Optional: garlic powder, paprika, or hot sauce Eggs, fried or poached (for topping) Fresh herbs (parsley or chives), optional Instructions: Cook the Bacon Ends: In a large skillet over medium heat, cook diced bacon ends until browned and crispy. Remove with a slotted spoon, leaving rendered fat in the pan. Add Veggies: Add potatoes to the pan and cook 10–15 minutes, stirring occasionally until browned. Add onion and pepper, season with salt, pepper, and any optional spices. Cook another 10 minutes or until soft. Finish & Serve: Return bacon ends to the skillet, stir to combine. Top each serving with a fried or poached egg. Garnish with fresh herbs if desired.

Read more
Recipe: Homemade Beef Bone Broth

Recipe: Homemade Beef Bone Broth

Beef soup bones might look like something out of an anatomy class, but they’re the foundation of true, homemade broth—the kind that sticks to your lips and feeds your soul. Health Benefits: Loaded with minerals like calcium, magnesium, and phosphorus. Rich in collagen, glucosamine, and gelatin for gut and joint health. Immune-boosting and deeply hydrating. How to Use Them: Make Broth!!!! Great to just drink or use as a base for a soup or stew. Flavor: Rich, savory, deeply nourishing Yields: 3–4 quarts Cook Time: 12–24 hours Ingredients: 3–4 lbs beef soup bones (meaty and marrow-rich) 2 carrots, rough chopped 2 celery stalks, rough chopped 1 large onion, quartered 3 cloves garlic, smashed 2 tbsp apple cider vinegar 2 bay leaves 1 tsp black peppercorns Optional: sprigs of thyme, rosemary, or parsley Water to cover (about 12–14 cups) Instructions: Roast the Bones: Preheat oven to 400°F. Place bones on a sheet tray and roast for 30–40 minutes until browned. This deepens the flavor. Combine Ingredients: Transfer bones to a large stockpot or slow cooker. Add vegetables, vinegar, herbs, and spices. Cover with water. Simmer Long & Slow: Bring to a gentle simmer (not a boil). Skim foam as needed. Simmer for 12–24 hours. Strain & Store: Let cool slightly. Strain through a fine mesh sieve. Store in jars in the fridge (up to 5 days) or freeze for later. Tips: For a clearer broth, skip the vegetables until the last few hours. Freeze in silicone muffin tins or ice cube trays for convenient portions.

Read more
Return To Top