It’s Wednesday and that means its Chili Day in our house!
I love chili. I can eat it when it’s cold outside or hot. I can eat it when it’s dreary or sunny. I love it all the time. Jazz great Harry James said, “Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili.” And boy, is he ever right about that.
There are perhaps hundreds of various chili recipes out there today. I love creating and eating an array of different chili recipes. With me, it is a fantastic food exploration trying different recipes.
Some people enjoy their chili spiced and hot and while others choose a more gently spiced chili. Some chili chefs use ground beef while others use turkey, pork, or chicken. Some chili recipes even use beer, cola, or bone broth as part or all of liquid for cooking.
There are even many delicious vegetarian chili recipes that use vegetable stock, tofu, or tomatoes to reduce the necessity for meat.
When it comes to the beans, you’ll discover a wide variety of favorites as well. Red kidney beans, black beans, white beans, pinto beans, even garbanzo beans can be used. Some recipes may also use a blend of several types of beans, like Sandra Lee’s Five Bean Chili. Fun fact, original chili contained no beans at all!
Next comes the spices. The type of chili peppers and chili seasoning varies depending on region and recipe. Some like to use traditional chili spices like garlic, chili powder, paprika, cayenne, black pepper, and onion. Check out my chili seasoning mix HERE. More unique methods may include non traditional chili ingredients like chocolate, cinnamon, whiskey, espresso powder, molasses, peanut butter, balsamic vinegar, fish sauce, soy sauce, even Flamin’ Hot Cheetos.
In America, chili is a dish many people love to prepare and eat and…debate about. My Southwest friends will unquestionably uphold their chili recipe as being the greatest and only authentic chili on the planet. But, this Midwest girl has a pretty mean chili herself.
Check out my Spicy Crockpot Chili recipe below.
Your Key To Success: Spicy Crockpot Chili
Notes
Serving Ideas:
Serve over rice, spaghetti, macaroni, baked potatoes, or hotdogs. If desired, top with shredded cheese, sour cream, and diced onions.
Ingredients
- 1 lb lean ground beef, turkey, or chicken
- 1 large onion, diced
- 1 6-oz can tomato paste
- 2 14.5 oz cans of diced tomatoes
- 3 tbsp. chili powder
- 1 tbsp minced garlic
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp cayenne pepper
- ½ tsp red pepper flakes
- 2 15-oz can red kidney beans, black beans, or pinto beans (or combo of each), drained
Instructions
- In a large skillet brown ground beef, turkey or chicken. Drain off fat.
- In a 6-quart slow cooker (or larger), add meat, onion, garlic, pepper flakes, water, tomato paste, diced tomatoes, beans, chili powder, black pepper, salt, cayenne pepper, and cumin. Stir until all ingredients are evenly mixed together.
- Cover and cook on low 8-10 hours or high 4-5 hours.
