Warming up to Fall

Hello my lovelies!

Oh, I love fall. It is most definitely my favorite time of year. The days are getting shorter, the air is crisp, the air conditioner is off, and the windows are open.

A wonderful smell of earth, and tree leaves floating into my house mingled with the fresh scent of the recent rains.

It’s the season for the fire pit, sweatshirts, and the last bits of grilling we are going to do for the season.

It’s also the perfect time to do some deep cleaning on the house, to get ready for the few months of cold weather where we spend most of our time huddled up inside, with the fireplace going.

What better day to make a huge pot of chili?

Slow cooker chili is the perfect meal to make on that rainy fall day where you plan to stay inside and get some housework done. Once you prep it, you just turn it on and forget it for 6-10 hours. No muss no fuss, and no huge pile of dishes to deal with. Now, you can just do your housework, while dinner cooks itself, and fills the house with that mouthwatering smell that we all know and love.

“Wish I had time for just one more bowl of chili.”
 Last words of Kit Carson, American frontiersman (1809-1868)


You will need:

1 1/2 lbs ground beef (browned)*, 1 large onion (diced), 2 bell peppers (diced), three 14.5oz cans of stewed tomatoes, 2  15.5oz cans of kidney beans (light or dark) one 6oz can of tomato paste, 1 can of whole kernel sweet corn (drained), 3 Tbsp chili powder, 1 tsp cumin, 1/8 tsp cayenne pepper,  1 tsp garlic powder, 1 tsp paprika, 1 tsp sea salt, 1 tsp black pepper, 1 Tbsp Worchestershire Sauce*

Mix all ingredients together in a large slow cooker, cook on high for 6-7 hours or on low for 10-12 hours. Top with shredded cheddar, sour cream, raw purple onion, and/or oyster crackers if desired before serving.

NOTE: I am a big advocate of seasoning things to taste. I rarely measure anything out as I make things. The spice measurements listed above are jumping off points. Taste your chili as it cooks, and add more of whatever you would like to tailor this chili to your specific tastes! Make it yours!

*If you prefer vegan chili, you can substitute the ground beef for a can of vegan re-fried beans and skip the Worchestershire Sauce. When making vegan or vegetarian chili, consider adding a jalapeno pepper, diced, an additional can of sweet corn, and some black beans.






6 thoughts on “Warming up to Fall

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