Entertaining, Everyday Entertaining

Cozy Slow Cooker Chili Bar

Baby, it’s cold outside and when it’s cold outside I do EVERYTHING I can to warm up. Whether it’s a hot bath, reading by the fire, or putting on extra-thick sweaters and socks. But when I’m in the kitchen, thinking about dinner, nothing is better than warming up with a hot bowl of chili!

Chili homemade is one of the easiest fall/winter meals you can make. You can slow cook it all day or have a batch made within an hour or so. Tonight take out all your favorite ingredients and set up a little chili bar for yourself or your family!

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I like to use my slow cooker to make homemade chili. Anytime I can set it and forget it, I'm in. The recipe I used was from the super popular cookbook by Joanna Gaines, Magnolia Table. It's her family recipe that you can find adapted below. The only thing I decided to add was green pepper because I just love chili with green peppers!

Chilli Night 7 jpg fix

This beauty from Cuisinart has a sauté and browning setting that is perfect for the onion, peppers, and ground beef!

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Once the chili is cooked, get out some of your other favorite bowls, spoons, and chilly toppings like green onions, cheese, sour cream, and Fritos. Yes! Fritos take your chili to a whole new level! That crunch just sets things off.

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But there is nothing wrong with a traditional add on like cast-iron cornbread! My Staub frying pan comes in handy whenever I’m making cornbread. It’s 100% oven safe and goes from the oven to the table beautifully.

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I usually use a pre-made cornbread mix but you can defiantly make it from scratch if you are feeling ambitious!

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I hope you make tonight a chili night! Stay warm!

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Classic Chili Recipe





15 minutes


1 hour


  • 1 tablespoon vegetable oil
  • 1 large white onion, finely chopped
  • 1 cup green peppers, finely chopped
  • 2 pounds ground beef (80% lean)
  • 2 10-oz. cans mild diced tomatoes, undrained
  • 2 10-oz. cans green chiles, undrained
  • 2 26-oz. Southwestern-style beans, undrained
  • 1 bag Fritos corn chips
  • 2 cups sharp Cheddar cheese, grated
  • Salt & pepper, to taste
  • Optional garnishes: green onions, cilantro, sour cream


1. In your slow cooker (using the sauté’/brown setting) or in a separate dutch oven, heat oil over medium heat. Add onion and green peppers and sauté until tender and translucent.

2. Add beef and salt and pepper; cook, stirring often to break up the meat into smaller pieces, cooking until meat loses its pink color (about 6-7 minutes).

3. Stir in tomatoes and beans with their juices. Bring to a simmer, then reduce heat and simmer, stirring occasionally, for 30 minutes. Taste and adjust seasoning as needed.


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