I love to cook. Well, I love to cook when the mood hits me and winter time (cold weather) is definitely one of my favorite time to cook. I am a true recipe follower. I love a good recipe. Since, I think my homemade chili is the best ever, yes I’m bias, I wanted to give you guys the recipe for it.
I know many of us are always looking for simple comfort foods that we can enjoy when the weather is really cold out. Winter is good for giving us the go ahead to eat all the comfort food we want and not feel guilty. Well, hey any excuse I can give to fix me and the mister some chili, I use it.
When the weather and wind are being mean to us, we become homebodies (even more than we already are). So you know when you are home snuggled up on the couch watching TV, you need some comfort food plus it gives me an opportunity to use my BELLA 5 Quart Programmable Slow Cooker.
Wait, have I said I love homemade chili. I detest purchasing chili from a restaurant or a fast food place. I don’t like chili out the can and I have learned to like MEATLESS chili. I think we have already eaten chili three times this season and don’t you dare judge us!
What is the best cookware to cook homemade chili
Many of us are quick to pull out our crockpot and throw all of our ingredients in the crockpot and set it and forget it. That is definitely a great way to cook chili but in 2019 we have so many options to the best cookware to use when cooking chili.
Here’s a quick list of some of the best cookware to use:
- Dutch oven pot
- Heavy stainless steel pot
The truth is the best rule for choosing the best cookware for your chili is whatever you have on hand that has a deep base and will hold all of your chili recipe ingredients. Don’t overthink this or feel the need to go out and purchase something special.
And don’t forget to have the best big spoon to stir your chili.
[bctt tweet=”Winter allows you to eat all the comfort food you want and not feel guilty. Chili is definitely top of the list. #DatingMySpouse #homecooking” username=”datingmyspouse”]
Homemade Chili Ingredients: fresh or frozen
Let’s get this debate over and done with for ever. It’s great to only use fresh ingredients but let’s just keep it real: the reason we are cooking chili is because it is easy to cook and doesn’t take much effort. However, you can definitely chop all the ingredients up fresh to add to your chili.
I do want to let you know that there are some really good brands of frozen vegetables to use in your chili. This is really a personal choice and you do what’s best for your family, time, and budget.
As we are talking about ingredients, the meat option (or not) for chili is again a personal choice. I’ve made chili with ground beef (we don’t eat ground beef anymore), turkey, chicken, and we also have eaten meatless chili.
With chili being the most adaptable comfort food, you can do whatever that will tickle your tastebuds. Don’t feel trapped to follow a recipe as written. Any and all chili recipes are just a framework for you to be able to alter and make any recipe your own.
Enjoy cooking chili and having a movie date night with your spouse.
Homemade Chili Recipe
2 pounds ground turkey
1 pound bulk Italian sausage
2 (15 ounce) cans chili beans, drained
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 bag of season blend (onion, green pepper, celery blend)
2 cans of Rotel
4 cubes beef bouillon
1/4 cup chili powder
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (8 ounce) package shredded Cheddar cheese
- Heat a large skillet over medium-high heat. Crumble the ground turkey and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
- Put cooked meat into a Bella crockpot.
- Pour in the chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, and bouillon. Season with chili powder, garlic, oregano, cumin, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. (You could cook it overnight)
- Taste the chili after a couple of hours and adjust the seasoning to fit your taste.
- Serve with cheese, crackers/corn bread
So I think my chili is famous (it is in our house and family) so I wanted to share my famous chili with you. Keep in mind the recipe below can be altered to fit your family tastebuds. Please let me know how you enjoyed our famous chili!
In the comments below, let us know if you crackers or corn bread with your chili?