When the temperature drops, there’s nothing quite like a warm bowl of chili to comfort you. So when it’s cool outside, I always fix my family’s favorite – homemade chili. I mean, let’s face it, cool weather and chili go together like peanut butter and jelly.
Chili is a hearty and filling dish that is perfect for cold weather. It’s also incredibly versatile, as it can be made with meat or without, and can be customized with a variety of vegetables and spices to suit your particular tastebuds.
One of the reasons chili is such a popular cold-weather comfort food is because it’s a one-pot meal that can be easily prepared in advance and reheated throughout the week. This makes it a convenient option for busy weeknights or those lazy weekends when all you want to do is lie on the couch and binge Netflix movies.
So next time those temps drop, whip your family up a batch of this chili. I’m sure they’ll love it!
How To Make Homemade Chili
Ingredients:
1 Pkg of Wick Fowler’s 2-Alarm Chili Seasoning Kit
2 lbs Lean Ground Beef or Ground Turkey
1 – 8 oz Can Pinto Beans
1 – 8 oz Can Black Beans
1 – 16 oz Can Tomato Sauce
1 – 15 oz Can Petite Diced Tomatoes
2 Cups Water
1 Cup Beef Broth
1 Large Yellow Onion diced
1 Bell Pepper chopped
3 Cloves Garlic minced
Directions:
1. Start by browning ground beef in a large pot over medium-high heat. Once the beef is browned, remove it from heat and drain excess fat. Set meat aside.
2. Next, sauté diced onions, and chopped bell pepper in the same pot until the onions are translucent. Add garlic and saute’ vegetables until garlic is fragrant.
3. Empty the tomato sauce, diced tomatoes, beans, broth, and water into the pot and let it heat through.
4. Add cooked meat to your sauce.
5. Stir in all of the Wick Fowler packaged ingredients (except masa flour).
6. Cover pot or saucepan and allow the mixture to come to a boil, then reduce the heat and let it simmer for at least 30 minutes, or until meat is tender. Stir occasionally.
7. Mix masa flour into ¼ cup warm water and pour into chili. Let simmer another 10 to 15 minutes. You can skip this step if you prefer a thinner chili.
8. Remove pot from heat. Allow Chili rest for about 10 minutes.
9. Serve chili hot and garnish with shredded cheese, chopped green onions, and a dollop of sour cream, if desired.
Enjoy!
A piping hot bowl of chili on a cool, crisp fall or winter day is always a hit. Serve it with grilled cheese sandwiches, peanut butter, and jelly sandwiches, or a huge piece of cornbread.
The great thing about chili is that you can freeze it for later. You can put your leftovers into a freezer friendly container a store for a week or two. When you want a quick weeknight meal, just thaw, heat and serve.
What’s your favorite cold weather comfort food? Share in the comments.
Recipe Tips
If you like your chili a little spicier, you can add more red pepper. If you prefer a milder chili, you can skip the red pepper altogether.
You can also customize your chili by adding in other ingredients such as corn, jalapeño peppers, or different varieties of beans.
If you prefer your chili without beans, you can reduce the water to one cup, and omit the beans.
YOU MIGHT ALSO ENJOY:
Easy Skillet Ground Beef And Rice Dinner
Delicious Slow Cooker Mongolian Beef
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