In case you haven’t noticed from my two previous posts, I’ve created an entire meal for you. Yesterday, I brought you cornbread and then the day before that, I shared some awesome honey butter to shmear on top of your cornbread. Today, it’s only natural that I bring you some chili to go with that cornbread and honey butter.

The base of this recipe is my mother-in-love’s, but I’ve played with different mix-ins and ratios of the ingredients until I’ve got it where I like it.

I made this chili for Halloween last week and it was the perfect thing to warm us up before going out into the cold, damp air. This chili is filling, hearty, and full of chunky texture thanks to ground meat, beans, and peppers. It makes a ton of food – we had a lot of leftovers, which worked out perfectly because Josh’s brother met up with us while we were trick or treating, and was able to carry around a bowl of this chili while the kids collected their candy.

I might add that this chili heats up beautifully the next day, too. All of the flavors really merry together well. I wouldn’t necessarily say that there would be enough leftovers for a whole other meal (definitely enough for a few helpings), so you might want to double the recipe if you want to eat some and then freeze the rest.

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Slow-Cooker Chili

Yield: 6-8

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours 15 minutes

Nothing beats cold days quite like a big batch of hearty chili filled with sweet bell peppers, kidney beans, and ground beef that's been simmering away in a seasoned tomato sauce.

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Ingredients

• 1 lb. ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (28 oz) can tomato sauce
• 1 (15 oz) can tomato sauce
• 2 TBSP chili powder
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1-2 yellow bell peppers, chopped
• For Toppings:
• Grated cheddar cheese
• Sour cream
• Soda crackers

Instructions

1. In a skillet, brown ground beef and sauté diced onions and garlic.
2. While the ground beef is cooking, pour the tomato sauce, kidney beans, diced tomatoes, and chopped bell peppers into the bottom of the slow-cooker.
3. Pour off any remaining grease from the skillet and poor the beef mixture into the slow-cooker. Season with chili powder and stir to combine.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve with crackers, sour cream, and cheese.

Notes

adapted from my Mother-in-Love, Lisa Rief

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 243Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 55mgSodium: 386mgCarbohydrates: 14gFiber: 4gSugar: 4gProtein: 20g

Nutrition information isn't always accurate.