Okay, confession, this recipe is from a while ago. Like 6 months ago. I tested it, it came out great and I wrote it up on a post-it to blog later. Then a few months went by and I put the recipe into my drafts, but I couldn’t find the picture I took of it! Ugh! ‘Just remake it or get a stock photo of chili, no one will know the difference’ said my husband. I would remake it, it’s so freaking delicious, but now were are meal prepping and it throws off his macro counting to have a nearly complete carb and protein meal all in one place. But today, I had time and so I searched and searched and I found it! I found the one lone image I took of this amazing chili recipe, nearly exactly 6 months ago. Wow time flies.
But seriously, it’s fall – well known for it’s cooler weather, football and ideal chili making time. (We will ignore the fact that it was still warm enough to go swimming in our outdoor pool that isn’t heated just last week). So try this recipe. I dare you.
I made this chili in the dutch oven and threw it in the oven. I’m sure it would be fine in the crock pot, but you might still want to crisp the bacon and caramelize the onions first. It would like also work well in the instant pot. I haven’t tried either of these and they will just likely end up a little more ‘liquid’ than the oven version. Taste will still be good. If you try it and it works out (or doesn’t) let us know!
Happy Fall Everyone!