Heart Warming Chili
There is nothing better than a large pot of chili ready to eat on a cold chilly day. Just the smell of this pot of deliciousness cooking can help warm you up! This meal can be easily assembled in the morning and left to cook all day.
In this recipe, I used ground wild venison but you can substitute it for any other type of ground meat. I recommend using 1 pound of grass-fed ground beef and 1 pound of Italian sausage. If you’re lucky enough to have a source of venison then you should take advantage of it! Venison is a good source of iron, vitamin B6, niacin, and riboflavin. These nutrients are important for liver detoxification, brain health, and energy production.
I like my chili to have a nice spice to it but when making it for a crowd I try to keep it mild. When I make this with 1lb ground beef and 1lb hot Italian sausage I will leave out the jalapeno to keep it on the medium side.
- 1 onion, diced
- 2 bell peppers, diced I used a green and a red to add color
- 1 jalapeno
- 4 cloves of garlic, minced
- 1 Tbs butter
- 2 lbs ground venison you can also use 1lb grass-fed ground beef and 1lb italian sausage
- 1 bunch swiss chard or kale
- 2 28oz canned diced tomatoes
- 1 cup kalamata olives
- 2 cups black beans
- 1 Tbs basil
- 1 Tbs oregano
- 1 Tbs crushed red pepper
- 1 tsp paprika
- 2 tsp cumin
- sea salt & pepper
Sautee onions, pepper, and garlic in a skillet over medium-high heat with butter. Let cook for about 5 minutes or until tender then add ingredients to the crockpot.
Using the same skillet cook your meat until brown. Once cooked add the meat to the crockpot.
Roughly chop your greens and add. If using kale tare the thick stems off of the leaves before chopping.
Add tomatoes, black beans, and spices. I used dried black beans, soaking and cooking them beforehand but you can use also use a can of black beans.
Stir the contents of the crockpot well and set on low for 8-10 hours or high for 4 hours.
Top with sliced kalamata olives and a scoop of plain full-fat yogurt if you tolerate dairy.