At least once a year, no matter where I am living, I have a chili day. I always pick a gloomy, cold day and make it my goal to create a warm atmosphere from the kitchen. My man makes his cornbread from scratch and I make a big batch of chili. Using my mom’s old recipe, I created my own version of this chili that can easily be made in a crockpot (for those of you who have better things to do than stand in a kitchen all day).

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  • 2 lbs of ground beef (you could also use ground turkey, ground chicken, OR a mixture of ground beef and Italian sausage)
  • 1 yellow onion (chopped)
  • 1 bell pepper (chopped)
  • 1 jalapeño (diced)
  • 2 (16 oz) cans of tomato sauce
  • 1 (16 oz) can of diced tomatoes
  • 1 (16 oz) can of light red kidney beans
  • 1 (16oz. can of dark red kidney beans OR black beans
  • 1 cup of water (or 1/2 water, 1/2 chicken broth)
  • 1 tbs chili powder
  • 1 tsp cumin
  • 1 1/2 tsp orgeano
  • 1/4 tsp cayenne pepper
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1 tsp pepper

Toppings options: greek yogurt, diced jalapeño, shredded cheese, hot sauce, scallions


  1. In a large pan, brown the meat with the onions, peppers, and spices
  2. Drain the grease from the pan, and put the mixture into the crockpot
  3. Add the remaining ingredients
  4. Add a touch more of each spice + herbs
  5. If you want, add a dash of red wine to increase the complexity of the flavors
  6. Cook on low for 6-8 hours, or until reduced and noticeably thickened (you may want to stir it every hour or so)

This is the Cuisinart Crockpot that I use and I LOVE it! Easy to program and cooks evenly: click here to check it out!

for another one of my favorite crockpot recipes, click here for my Healthy Buffalo Chicken Dip!

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