Nothing beats a savory bowl of chili. It's nice to eat during those colder months and the possibilities are endless. For instance, there are different meat versions, like chicken and pork. For those who choose no meat, there is a vegetable version. The spice level is in your control, from bland to extra spicy. Along with the toppings you place in your bowl, you have complete control.
I like to pull my slow cooker out once autumn arrives, and then start adding ingredients. My basic chili is made with ground beef and ground pork, along with all the extras. Those extras may be tomatoes, spices, beans and herbs. From there, I just turn the slow cooker on and let it do the rest of the work. Sometimes I like to mix it up and I'll replace the ground beef and pork with sausage or chicken. I even make a bacon one that includes brown sugar and cilantro. Using different spices from your spice cabinet is a less expensive way to season your meal, but using store bought seasoning packets is fine too.
When it comes to toppings, I like to add cheese, cilantro, or pickles and crackers. When I was younger, my friends and I would add french fries to our steaming bowl of beans and meat. Of course, another all time favorite is chili dogs. Adding a large spoonful on top of a hot dog or bratwurst.
This dish can be served at so many functions, tail gate parties and for a comfortable family dinner. Although I use my slow cooker most often to make mine, there's nothing wrong with using a large pot on top of the stove. Browse the fantastic recipes below and try a new one for your next meal.
Chili
Photography by: Good Housekeeping, Good Food Good Life, Iain Bagwell, Martha Stewart, Ryan Liebe