Winter Chili

It’s cold outside and that means we can finally eat soups, stews and, my personal favorite, chili. It’s only cold in enough for chili here for about two months a year so when I can I definitely make it. Below is my favorite chili recipe as of late. It’s filling, loaded with protein and will keep you warm until the sun comes back around. This is one of he easiest recipes I’ve ever written down, the most difficult part is actually going to the store to get everything.


1 lb Lean Ground Beef

1/2 lb Stew Beef

1/2 lb Spicy Italian Sausage

1 Red Bell Pepper

2 Jalapeño Peppers

1 Anaheim Pepper

1 Poblano Pepper

1 Sweet Onion

3 Cloves garlic, minced

1 teaspoon granulated onion powder

2 tablespoon chili powder

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon cayenne pepper powder

1 teaspoon ground coriander

2 teaspoons salt

2 teaspoons black pepper, ground

6 oz tomato paste

10 oz fire roasted tomatoes

4 oz chicken stock

1 can pinto beans

1 can kidney beans


Combine all ingredients in slow cooker, stir vigorously to properly mix the meat. Cook on High for 2 hours stirring every 20 minutes. Finish on low for 3 additional hours. Serve with sour cream and chives to garnish.


Yields 4-6 servings