Autumn Chili

I would be perfectly happy to never have another hormonal migraine again. Unfortunately, that doesn’t seem to be an option anytime soon. This last migraine has knocked me down for 3 days so far, with no relief in sight.

Life still happens even when I can hardly move. That means people still need to eat dinner, and of course no one has a plan. I ended up making a grocery list and sending my husband to the store so we could Autumn Chili.

Autumn Chili


  • 2 lbs ground venison or beef
  • 1 large onion, chopped
  • 2 green peppers chopped
  • 1 TBSP minced garlic
  • 4 (16 oz) cans kidney beans, rinsed and drained
  • 4 (14.5 oz) cans diced tomatoes
  • 16oz can tomato sauce
  • 1/4 cup dark chili powder
  • 2 TBSP ground cumin
  • 2 tsp baking cocoa
  • 2 tsp dried oregano
  • 1 TBSP Worcestershire sauce


1. In a large Dutch oven, brown the meat with the onion and green pepper over HIGH heat. Drain the grease.

2. Add the garlic and continue to cook for 1 more minute.

3. Add all the remaining ingredients to the pot. Bring to a boil.

4. Lower the temperature to LOW heat. Cover the pot with a screen lid and allow the chili to simmer for 2 hours, stirring occasionally.

5. Serve with Saltine Crackers and shredded cheddar cheese.

This is not my normal “go to” chili, but it is one of my favorite to make when I want a change of pace. It has a slow heat, but isn’t so spicy that you breathe fire. The green pepper adds a nice freshness that balances well with the tomatoes. In my opinion, this is what fall should taste like.

Let me know what you think.


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