Chili Season

With the first signs of a chill in the air, all I've been craving lately is warm, one pot meals. They're easy, delicious, and will provide you with tasty leftovers for days, hence why I whipped up a big batch of this crock pot chili for my wine club on Monday.

I adapted it from a recipe in my Southern Living cookbook (funny story: that cookbook was a Christmas gift from my college boyfriend. At the time I was like "Oh my god... you have got to be kidding me. He got me a COOKBOOK for Christmas." Now it's one of my absolute favorites.)

I typically end up adjusting the seasonings a bunch at the end so use the recipe below as a base and then use your own taste to go from there. Don't forget to make a batch of cornbread to go with it. To be honest, I was short on time this week and totally cheated by using Jiffy mix and adding a quarter cup of Duke's mayonnaise and a generous drizzle of honey to jazz it up a bit.

Also, you'll notice there are no beans in this chili. I hate beans. I've tried to like them, but it's just not going to happen, so instead I put a heck of a lot of beef in this recipe.


Crock Pot Chili

1 pound ground beef
1 pound beef chuck, cubed
1 yellow onion, diced
1 14 oz. can condensed beef broth
1 14 oz. can stewed tomatoes, chopped
1 28 oz. can diced tomatoes
1 6 oz. can tomato paste
1/4 cup red wine vinegar
2 garlic cloves, diced
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon black pepper
1 teaspoon ground red pepper
1 teaspoon oregano

Brown ground beef and beef chuck while sautéing the onions. Drain beef. Into a crockpot, stir all ingredients. Cook on low for 7 hours. Serve with cheese, sour cream, or any of your favorite chili toppings! It's even better the next day after the flavors have had time to meld together. Enjoy!

No comments

Back to Top