With the first signs of a chill in the air, all I’ve been craving lately is warm, one pot meals. They’re easy, delicious, and will provide you with tasty leftovers for days, hence why I whipped up a big batch of this crock pot chili for my wine club on Monday.
I adapted it from a recipe in my Southern Living cookbook (funny story: that cookbook was a Christmas gift from my college boyfriend. At the time I was like “Oh my god… you have got to be kidding me. He got me a COOKBOOK for Christmas.” Now it’s one of my absolute favorites.)
I typically end up adjusting the seasonings a bunch at the end so use the recipe below as a base and then use your own taste to go from there. Don’t forget to make a batch of cornbread to go with it. To be honest, I was short on time this week and totally cheated by using Jiffy mix and adding a quarter cup of Duke’s mayonnaise and a generous drizzle of honey to jazz it up a bit.
Also, you’ll notice there are no beans in this chili. I hate beans. I’ve tried to like them, but it’s just not going to happen, so instead I put a heck of a lot of beef in this recipe.
Crock Pot Chili
1 pound ground beef
1 pound beef chuck, cubed
1 yellow onion, diced
1 14 oz. can condensed beef broth
1 14 oz. can stewed tomatoes, chopped
1 28 oz. can diced tomatoes
1 6 oz. can tomato paste
1/4 cup red wine vinegar
2 garlic cloves, diced
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon black pepper
1 teaspoon ground red pepper
1 teaspoon oregano
Brown ground beef and beef chuck while sautéing the onions. Drain beef. Into a crockpot, stir all ingredients. Cook on low for 7 hours. Serve with cheese, sour cream, or any of your favorite chili toppings! It’s even better the next day after the flavors have had time to meld together. Enjoy!