I love fall for many reasons, but especially for the hearty soups and stews that make their way to our tables. This super-easy, meaty chili features two types of beef and is full of flavor. This is one of those dump, stir and go slow-cooker recipes that are great this time of year.

Have a warm bowl of chili on a chilly day. (Southern Bite)

Slow Cooker Chili

Prep time: 15 minutes

Cook time: 8 hours

Ingredients

• 1 lb ground beef, browned and drained
• 1 lb beef stew meat, cubed
• 1 onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 (15.5-ounce) can kidney beans, drained and rinsed
• 1 (14.5-ounce) can petite diced tomatoes with juice
• 1 (10-ounce) can diced tomato with green chilis with juice (like Ro*Tel)
• 1 (6-ounce) can tomato paste
• 3 teaspoons chili powder
• 2 teaspoons cumin
• 1 (1-ounce) packet ranch dressing mix
• 3 garlic cloves, peeled and smashed
• 1 (5-ounce) can beef broth

 Instructions

• Combine ingredients in a slow cooker and stir well.
• Cook on low for 8 hours, stirring only once or twice.
• Serve with shredded cheddar cheese, a dollop of sour cream and some chopped green onion.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”