When I think of fall, my mind automatically moves too chili. Chili is warm and delicious. On a cool fall day, a warm bowl of chili fills up your stomach and warms you from the inside all the way to the tips of your toes.
I created this recipe when I only owned a slow cooker. The slow cooker worked great, but as the recipe title suggests, it is a SLOW cooker, so it will take some time.
I now own a Ninja multi cooker. It has an option for pressure cooking. I have yet to make this recipe with the pressure cooker setting, but I am sure it will work. I promise to experiment with this setting and post about it in the near future.
With fall being around the corner, this recipe begged me to be posted.
At the first hint of cool air, this recipe goes into the slow cooker. My whole family enjoys a warm bowl of chili. There are many options for toppings when your bowl needs to been filled.
For the Keto people, you can top the delicious bowl with chopped green onions, sour cream, shredded cheese, fresh cut sweet peppers, chopped avocados, cauliflower rice, pickled or fresh jalapeños, Lebne (kind of an Arabic version of sour cream), Keto chips, or Keto Bread garlic bread.
For the Non-Keto people, you can top your bowl with corn chips, potato sticks, oyster crackers, the list goes on and on. I have even heard of people putting chili on top of pasta. (Not my favorite, but you may like it.)