Warm Your Tummy with Chili

“Baby it’s cold outside”

As I’m snuggled up watching the new Bachelor with Ben, duh, I have a nice steamy bowl of chili.  Chili is the best on those cold winter days or honestly, I think I could probably eat it about any time of the year.  Below is my latest favorite way to create chili.  Although I’m trying to keep it cleaner for the New Year so I left out the cornstarch and brown sugar.  Cornstarch helps thicken the chili and brown sugar, well, need I explain more why you would add that. :)  This recipe is so simple and delicious, hope you all give it a try.  And sorry you Paleo peeps, chili is just not the same without some beans. :P

IMG_3370Prep Time: 15-20 minutes
Cook Time: 4-5 hours on high or 6-8 hours on low in the crockpot
Serves: the whole neighborhood, well probably close to that


  • 2 lbs. of thawed meat (I used beef this time, but enjoy adding in some sausage or bison)
  • 1 can of kidney beans
  • 1 can of black beans
  • 1 can of pinto beans
  • 48 oz of tomato sauce
  • 2 cans of diced tomatoes
  • 2 peppers, chopped (used yellow and orange)
  • 2 TBSP worchestershire sauce
  • 2 TBSP brown sugar (optional)
  • 1 TBSP minced garlic
  • 3 TBSP chili powder
  • 1 TBSP oregano
  • 1 TBSP Southwest Seasoning from Penzeys
  • 1 TBSP minced onions
  • 1 tsp cumin
  • 1 tsp roasted garlic from Penzeys
  • pinch of pepper
  • pinch of salt
  • cheddar cheese (optional garnish)
  • red onion, chopped (optional garnish)
  • greek yogurt (optional garnish)

Directions:  It’s pretty simple… chop veggies that are desired for the chili and make sure the meat is thawed.  Then put all ingredients minus the garnishes in the crockpot and stir.  Cook on low for 6-8 hours or high for 4-5 and then serve it up!


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