• Sara

Chilly Day Chili

It’s officially fall and one of my favorite things about the cooler weather is the comfort Food that comes with it. This last week has been cold and rainy, which inspired me to make one of my favorite things: chili and cornbread!


Like most cooking I do, its a simple recipe that yields delicious results and has become a family favorite. I have tried other chili recipes before, and this one is hands down the best! We already finished this batch and I plan on making it again soon! Below is the recipe and some more pictures. Enjoy!


Serves: 12

Total time:

8-9 hrs (crockpot)

2.5 hrs (stovetop)


Ingredients:

  • 2 pounds ground beef, turkey or venison

  • 4 tablespoons extra-virgin olive oil

  • 1 yellow or white onion, chopped

  • 1 green bell pepper, chopped

  • 4 cloves garlic, minced

  • 1/4 cup flat-leaf parsley, finely chopped

  • 2 jalapeño peppers, finely chopped (optional)

  • 3 tablespoons chili powder

  • 2 teaspoons cumin

  • 1 teaspoon sugar

  • 1 teaspoon oregano

  • 1 teaspoon salt

  • 1 teaspoon black ground pepper

  • 1/4 teaspoon cayenne pepper

  • 46-oz. can tomato juice

  • 28-oz. can diced tomatoes

  • 15-oz. can tomato sauce

  • 16-oz. can kidney beans, drained and rinsed

  • 16-oz. can pinto beans, drained and rinsed

  • Shredded cheese and sour cream, for topping

Instructions:

  1. In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.

  2. Add the olive oil to the skillet. Add the onion, green pepper, garlic, parsley and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.

  3. If cooking the chili stovetop, add the cooked meat back to the skillet. If using a slow cooker, add meat-veggie mixture to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to either the skillet or slow cooker, depending on which you are using. On stovetop, bring to a boil, dial back to medium-low and simmer for 2 hours. In slow cooker, cook on low for 7 to 8 hours. Serve warm with cheese and sour cream.


I have made this recipe both in the crockpot and on the stove top, and both had great results. I made it on the stove top this time because I slept in and didn’t have the 8 hours it needs to cook in the crock pot.


As I mentioned earlier, I made cornbread in addition to the chili. Now, I was going to tell a white lie and say I made it from scratch, but let’s be real. The objective of this meal was to be easy, delicious and take minimal time in the kitche. So I went with a tried and true option: Krusteaz Honey Cornbread and Muffin Mix. It’s super easy and delicious. I added a 1/2 cup of corn to the batter as suggested on the box, and it added a nice texture.


I hope you make this recipe because it is amazing, especially on a cool fall day. Your family and friends will thank you! As for the cornbread, that can be our little secret 😉

#bestchilirecipeever #pipandebby

#krusteazcornbread #chilidaychili

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