This morning I woke up to one of my favorite sounds... rain! Typically I would sleep in on a Sunday morning, but the rain was so beautiful that I was perfectly happy sacrificing sleep for cuddling with Chico and listening to the drops fall on the roof.
Rainy days call for comfort food. Something that will fill the house with yummy smells while bubbling away on the stove - or in this case, the crock pot. (The crock pot gets a lot of love during the chilly months.) This chili recipe is simple, easy and definitely qualifies as comfort food. This would be great as a vegetarian chili; leave out the meat and toss in some seasonal squash and voila! Or sub chicken for the beef for a lighter dish. I think next time I'll add in some diced green chiles for a little variety.
Slow Cooker Chili1-2 lbs stew meat, trimmed
1 large bell pepper (any color)
1 medium onion, chopped
2 cloves garlic, minced
1-2 tbsp chili powder
1 tbsp ground cumin
2 tsp ground oregano
1 tsp cinammon
1 tsp cayenne pepper
salt & pepper
2 cans beans (any variety you like. Drain & rinse one can)
3 cans diced tomatoes (preferably low sodium)
Heat a tablespoon of oil in a large skillet on high heat. Saute stew meat, bell pepper, onion and garlic for 5 minutes, or until the meat starts to brown on all sides. Add in chili powder, cumin, oregano, cinammon, cayenne pepper, salt and black pepper. Let cook for a couple minutes more. In the meantime, pour tomatoes and beans into the crock pot and turn on high. Add meat and veggies to the crock pot and stir to mix. Cook on high 6-8 hours, stirring occasionally.
Honey Brown Sugar Cornbread1 prepared recipe for cornbread (I cheated and used the Trader Joe's cornbread mix)
1 tbsp honey
1 tbsp packed brown sugar
Stir honey and brown sugar into cornbread mix and bake as directed. There, wasn't that a complicated "recipe"? The leftovers are great to dry for croutons!