Thankfully I had CHILI on my meal plan this week. And there’s nothing better than a good bowl of Chili to warm you up the inside when it’s chilly outside.
And this Chili is good.
It’s a combination of a few recipes I’ve tried and loved over the years. I’m excited to get it all down here because it’s currently just hand-scribbled on something.
- 3 tsp. Chili powder
- 2 tsp. Paprika
- 1 tsp. Salt
- 1 tsp Cumin
- 1 tsp Oregano
- 1/4 tsp Black Pepper
- 1/2 tsp Cayenne Pepper
- 1.5-2 lbs Ground meat (turkey or beef, I always use beef in this recipe because it’s just too good not to!)
- Garlic – 1/2 tablespoon (more or less)
- Corn, 1 can
- One Onion Diced
- Black or green olives, sliced
- Two cans Black Beans (rinsed)
- Diced tomatoes, 2 cans of 14.5 OZ.
- 4 tbsp. Tomato Paste
- 2 cups Stock. Chicken, Beef or Veggie.
Start by browning the beef
Once it’s cooked through, throw it in the slow cooker and start adding the rest of the ingredients.
I let Michael use a steak knife this morning to “cut” the onion, because you know, he’s TWO.
Toss the onions in the crockpot with the meat, and then literally everything else on top!
Stir stir stir.
So much goodness in one pot!
Cook on Low for 8-10 hours and then top with your favorites! We use avocado because we are dairy-free and it’s delicious and adds a creaminess to it. But in the old days I would be all about some sour cream and shredded cheese. (Drool.)Here’s to you, Winter! See you next year! xxxx