Simple Homemade Crock-Pot Chili
Chili! You’re thinking cool weather, warm blankets & cozy meals….and of course Chili, right?! Judging by the amount of chili recopies I’ve seen lately, I’d have to say a warm bowl of chili is quint essential fall food. And everyone has their own version. So here’s mine
From what I’ve been seeing all over Pinterest, pretty much all chili recipes start out the same way. Your base is tomato sauce, followed by some seasoning, ground beef, and possibly some beans. Mine happens to be no different, I think that’s what makes chili a comfort food, no matter where you eat it, it always feels a bit like home.
The trick to getting yours to stand out. It’s either in the spices, or in the toppings. This is why a chili bar is a great idea. Everyone’s able to top their bowls with whatever they want. Your bar can have staples like, onions, sour cream, and cheddar cheese. Or you can go a step further with bacon, avocado, scallions, and jalapenos.
However, today we’re talking about a basic recipe, one little (not so secret) spice, traditional toppings, and cornbread. A good ole’ fashioned bowl of Chili for a football Sunday supper. Perfect!
- 4 cans 15 oz. crushed tomato puree (you can use whatever tomato base you like best, whole-crushed-puree…)
- 1 heaping Tbs. chopped garlic
- 1 can chopped green peppers (Verde sauce)
Spices (kick that spice packet outta here)
- ½ Tbs. paprika
- 1 Tbs cumin
- 1 Tbs chili powder
- 1 ½ tsp nutmeg (sshh, it’s a secret)
- ½ tsp salt
- ½ cup loosely packed brown sugar
Meat & Beans
- 2 lbs. beef (or another meat of your choice)
- 1 chopped pepper
- 1 chopped onion
- 1-2 cans kidney beans (based on your preference-I used 1)
- Using a stove top pan, cook the meat completely, draining the liquid.
- Add tomato sauce, beef, beans, and spices to your crock pot turned on to low.
- Let it simmer for about two hours. At this point you can turn your crock pot to warm and let it simmer until everyone is ready to eat.
- Prepare your cornbread according to package instructions-I used Jiffy, its super cost saving, and everyone loves it.
- Set out all your toppings: Sour cream, cheddar cheese, hot sauce, and maybe some butter for your corn bread.
Cook once, Use twice
After we had dinner, I portioned out a large helping of the chili and packed it away in the freezer. Later in the week, I took it out, thawed, and heaped on top of noodles. Let me tell you how pleasing this was to everyone. They kept requesting more, but alas it was all gone! At least now I know of another entire meal they’ll east without complaint!
There it is folks. A simple and satisfying bowl of chili, perfect for any night of the week. What do you prefer sitting on top of your chili?