The last couple of nights, temperatures have fallen into the 40’s down here in South Carolina! My little heart is just giddy for the cool weather.
When I think of Autumn and Winter, the things that pop into my head are cozy fires, snuggling, warm cloths, hot chocolate, lamps and candles, and all the yummy foods that go hand in hand with cold weather. Chili most definitely fits right into the mix!
There are a bagillion recipes out there for Chili, but this rendition is our family favorite. It’s consistent, delicious, has a little kick to it, and is perfectly accompanied by Golden Sweet Cornbread. Oh, Heavenly Days!
For this recipe, I like to use my own home-made chili seasoning over store-bought seasonings. Here’s a link for my Chili Seasoning Mix. Check it out and give it a whirl! The flavors are stunningly delicious.
One great thing about chili (and most recipes out there), is that it is very versatile. If you don’t like your food spicy, then don’t add as much chili powder. If you prefer it to be so hot that you burn your taste buds off, then by all means, load it up with as much chili powder as your little heart desires.
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- 1 TBSP butter
- 1 TBSP Vegetable Oil
- 1 lb ground Beef
- 1 large Onion, finely chopped
- 2 TBSP garlic, minced
- 1 can black beans, drained and rinsed (or 1 cup dried beans, pressure cooked until soft) **See my note about the beans below**
- 1 (28 oz) can diced tomatoes (do not drain)
- 1 (6 oz) can tomato paste
- 1-2 cups water (or beef broth)
- 2 heaped TBSP of homemade Chili Seasoning Mix
- 1-2 TBSP Chili Powder
Heat up a frying pan. Add the oil and butter. Once the butter has melted, add the onions and garlic, and fry them for 2-3 minutes (or until the onions have softened). Remove the onions and garlic from the frying pan, and put them in a crock pot.
Brown the ground beef in the frying pan, and add it to the crock pot with the onions and garlic. Add the remaining ingredients and stir well. Cook on low for 6-8 hours. We love this scrumptious meal served with sour cream, grated cheddar cheese, fresh-out-of-the-oven Golden Sweet Cornbread, and honey.
**A tip about the beans: Every once in a while, I’ll pressure cook several cups of black beans until they’re tender. Once they’ve cooled, I’ll measure out 2 cups of cooked beans into small containers or sandwich bags and freeze them. That way, I can just pull out the pre-packaged frozen beans and toss them into the crock pot when it’s time to make chili. It’s a great way to avoid using canned beans!