Recipes

Chili for Cold Evenings

Well, I think winter is officially here.  This is the first real winter Kevin and I have experienced in nearly 20 years and the very first real winter for the girls.  We haven’t seen any snow yet, but we keep looking for it in the weather forecast.  Kevin and I are relearning to warm up the car, close the storm windows, dress in layers to work outside, keep water pipes warm to prevent them from freezing, and that boots left outside overnight lead to cold feet during morning chores.

We’ve also relearned how comforting and warming it is to have a hot meal on a cold evening.  I am so thankful to have weather cold enough to appreciate a hot meal.  When we lived in the Phoenix area, it was a struggle for a good part of the year finding meals to make for our family that didn’t heat up the house or didn’t make you sweat while eating them.  I am so excited to make my favorite recipes and have them appreciated.

One of my very favorite recipes to make is chili. I love to make chili.  I love to eat chili.  I love leftover chili.  My chili has never won any chili cook-off contests, but my family loves it.  It’s hearty.  It’s full of nutrition.  And it is even better the next day.

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Hearty Winter Chili
Warm chili on a cold winter evening warms the heart, soul, and belly! This recipe can either be prepared in the crockpot or simmered on the stove top all day long. Either way, dinner will be delicious and the house will smell wonderful! Our family loves this served with cheddar cheese, sour cream, and tortilla chips!
Course Main Dish, Soups
Cuisine American
Prep Time 30 minutes
Cook Time 8 hours
Servings
people
Ingredients
Course Main Dish, Soups
Cuisine American
Prep Time 30 minutes
Cook Time 8 hours
Servings
people
Ingredients
Instructions
  1. Chop the onions, celery, and zucchini. Add to the pot.
  2. Add the drained kidney beans and diced tomatoes.
  3. Brown the ground meat and drain. Add it to the pot.
  4. Add the garlic, Worcestershire sauce, soy sauce, sugar, chili powder, crushed red pepper and salt.
  5. Pour in the vegetable juice and stir.
  6. Cover and cook on the Low setting of the crockpot for 8-10 hours. If using the stove top, bring chili to a boil. Cover and simmer for 8-10 hours.
  7. Stir a few times throughout the day if possible. Taste it occasionally to determine if more spices or salt are necessary. Delish!
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Sarah