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!
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!
This beauty from Cuisinart has a sauté and browning setting that is perfect for the onion, peppers, and ground beef!
Multicooker By Cuisinart Shop Now
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.
Pizza Passion Topping Bowl By Villeroy & Boch Shop Now
Paris U’Select Pepper Mill By Peugeot-Saveurs Shop Now
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.
Cast-Iron Frying Pan By Staub Shop Now
I usually use a pre-made cornbread mix but you can defiantly make it from scratch if you are feeling ambitious!
I hope you make tonight a chili night! Stay warm!
- 1 tbsp vegetable oil
- 1 large white onion, finely chopped
- 1 cups green peppers, finely chopped
- 2 lb ground beef (80% lean)
- 20 oz mild diced tomatoes, undrained (2 10-oz. cans)
- 20 oz green chiles, undrained (2 10-oz. cans)
- 52 oz Southwestern-style beans, undrained (2 26-oz.)
- salt & pepper, to taste
- Optional garnishes: Fritos, grated sharp cheddar cheese, green onions, cilantro, sour cream
- In your slow cooker (using the sauté or brown setting) or in a separate Dutch oven, heat oil over medium heat. Add onion and green peppers and sauté until tender and translucent.
- 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).
- 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.
- Optionally, garnish with green onions, cilantro, sour cream, sharp Cheddar cheese, and Fritos.