Chili (need I say more?)

Chili is one of the things I crave when the weather changes. I’ve now made it twice this season and of course today the temperature has crept back up into the 80’s. As my favorite coffee mug states: “Insert Eye Roll Here”. Regardless, it’s delicious and gives you a comforting feeling (hence the term, comfort food).

This is one of those recipes that takes minimal effort. Throw it all in a Crockpot and go about your day. You could even make this in an Instant Pot if you decide to make it last minute. Just use the appropriate setting and timer.

I ended up going to the office today because the animals have been driving me up a wall and I needed some peace and quiet. So, I prepped this last night. I threw it all in the Crockpot, mixed it up, and stuck it in the fridge. Then, before I left this morning all I had to do was pull it out and turn it on. My Crockpot has the “keep warm” setting and it automatically switches after your timer has gone off. I highly recommend getting one with a timer and a lockable lid.

Unless you have a big family you’ll probably have leftovers. Use that to make some chili cheese dogs or freeze it, which is what we do. I like to freeze soups, stews, chili, etc., in disposable plastic red cups. Once frozen solid I cut off the cup, and store them in gallon bags.

Now, being from the North but living down South, I’ve been told that serving cornbread with chili is weird, but it’s what I grew up on and I think it’s delicious. To each his own, though, so you do you and serve it with whatever your heart desires. Fritos are another favorite around here, especially with the toddler!

Chili
Serves 6+
Prep time: 5-10 min
Cook time: 3-6 hr

• 1.5 lbs ground beef
• 2 14.5 oz cans diced tomatoes
• 1 14.5 oz can pinto beans
• 1 22 oz can baked beans
• 1 green bell pepper, diced (or 1/2 bag diced frozen bell pepper)
• 1 small red onion, diced (or 1/4 bag frozen diced onion, white onion is good too)
• 3 tsp salt
• 2 tsp pepper
• 4 tbsp chili powder (use less if you don’t like your chili as spicy)
• 2 tsp paprika
• 1 tbsp garlic powder
• 1 tbsp unsweetened cocoa powder
• 2 tsp cumin
• 1 1/2 tbsp cornstarch
• 1 1/2 tbsp water
• Toppings (optional): shredded cheddar and sour cream (we use plain Greek yogurt. It keeps longer and is used in many other things so we always keep it on hand)

1. Add all ingredients (except cornstarch, water, and toppings) to a crock pot and cook on low for 6 hours (or high for 3).
2. Mix together cornstarch and water to make a slurry, and mix into chili. Let cook an additional 10 mins.
3. Serve topped with cheddar and sour cream, alongside warm cornbread.