So, you know that feeling you get in the middle of the night… you know… you’re lying in bed and you just know that a child has entered your room??
Perhaps you lovingly pull back your covers and pull them into cuddle with you.
Perhaps you step out of bed and scoop them up to carry them back to their bed to cuddle there.
Or perhaps you lie as still as you possibly can and hold your breath and hope that somehow they won’t notice you there and go back to bed on their own!
Although I do manage to go with option one or two on occasion, I would say the majority of the time I land on option three. I can lie really still if it means I get to go back to sleep without getting out from under my warm covers. hehehe. Unfortunately option three doesn’t usually play out the way I hope. Despite my best efforts to be non-existant my kids FIND me. Then I melt and I scoop them up and take care of whatever they need and get them (and me!) back to bed.
And I promise this has something to do with the Chili recipe todays so just hang with me…
The disturbance of sleep results in a zombie-like mommy (me) the next day… especially when multiple children wake me throughout the night. By the end of the day I’m even more zombie-like… although masked by all the coffee I have consumed… and I’m not capable of doing too much thinking when it comes to dinner. Enter…. 6-Ingredient Chili!! And, ideally, I would have known I was going to make the chili ahead of time and made mini cornbread muffins to go with it! There’s not much chance of zombie-mom mixing up cornbread batter, but you never know… with all that coffee sometimes I’m able to rally.
This is basically a version of my mother-in-law’s Chili recipe that she’s been using for YEARS.
I love it because it goes perfectly with my cornbread muffins (which I love!) aaaaaaannnnnd….
The recipe is totally customizable!! ♥
You can add more or less of the ingredients depending on your taste. You can make it on the stovetop or in the slow cooker. You can add more or less beef depending on how meaty & thick you want it to be or you can add in some ground pork along with the beef or you can go with ground turkey for a lighter option. Or you can just skip the meat all together and go vegetarian with it! Add a pinch or two of cayenne if you want it spicier. Use shallots instead of onions if you don’t care for their strong taste. Add more garlic if you’re a fan. Top it with whatever you like!!
You can’t go wrong with this chili recipe and it makes a LOT. If you have a really big crowd just double the recipe and make two pots!
My favorite toppings are diced raw onion (red or white), a dollop of sour cream and chopped cilantro. Is this weird??
Sometimes I just do shredded cheese.
If I’m out of all my favorite toppings I cry a bit.
Hey, I like my toppings!! ♥
One thing I ALWAYS do is eat my cornbread on the side. I know a lot of people like it in their chili but I prefer it on the side… maybe with a little butter and a drizzle of honey or maple syrup. It’s a childhood memory thing. We always had butter and maple syrup with our cornbread! I’ve given it a try IN my chili after some encouragement from my hubby, but I’m just stuck in my ways I suppose.
This recipe works wonderfully for a crowd! You can make it for your Game Day and/ or Super Bowl gatherings…. just make it in the slow cooker and lay out all your favorite toppings for serving. EASY PEASY!! Don’t forget the cornbread mini muffins… easy to make, easy to grab little bites of yumminess!
If you’re not into chili you can make this soup or one of these soups skip the chili/ soup idea all together and make pulled pork! For a sweet snack try this homemade granola. I also highly recommend these little cookies or these giant cookies. Or if you don’t want cookies go for this chocolate pie (to die for!!) or this easy-to-make peanut butter fudge. If you need a salad… this one is super SUPER easy and great for a crowd!
What toppings do you like on your Chili??
Cornbread in the chili or on the side??
I’m SO curious what you like… tell me in the comments! ♥
Happy Chili Making & Game Day feasting!!
- 1 large onion, diced small (white, yellow or red!)
- 2 med/ large garlic cloves, minced
- 1-2 lbs ground beef, depending on how thick & meaty you want it! (I use 93/7 or 85/15)
- 6 TBSP chili powder
- 4 15-16oz cans chili beans
- 2 14.5-oz cans diced tomatoes, no-salt-added
- Pantry staples needed: canola oil & kosher salt (or whatever vegetable oil & salt you prefer!)
- Other: Cayenne Pepper (to taste), if you want it spicier! (start small!) & don't forget your toppings!
- Heat a large dutch oven over medium heat. When the pot is hot, add in 1 tablespoon canola oil and swirl to coat. Add the onion, garlic and ½ tsp salt. Stir well. Cook, stirring frequently, about 4 minutes to soften the onions.
- Turn up the heat to medium high and immediately add in the ground beef. Using a wooden spoon or a potato masher, break up the beef into chunks. Add in the chili powder and another teaspoon of salt. Stir in the spices and then leave the beef alone to let it brown a bit. Cook, stirring once in a while, until the beef is browned, about 5-7 minutes more.
- Add in the cans of chili beans and diced tomatoes. Fill one of the empty cans with water to the top and add it into the pot, as well. Stir gently to mix everything together. Bring the chili to a low boil and then simmer, uncovered, for 3 hours (slightly less or slightly more is fine!)
Dice the onion, mince the garlic, measure out the chili powder, open your chili bean & diced tomato cans.
You can easily make this 6-Ingredient Chili in your slow cooker. Add the canned beans and tomatoes to the slow cooker. Use one of the empty cans to fill with water. Cook the chili as directed in the recipe up through adding the chili powder/ salt & browning the meat for 5-7 minutes. Pour in the can of water and use a wooden spoon to scrape up any browned bits of flavor from the bottom of the pot and stir well to mix. Remove the pot from the heat. Then CAREFULLY add the beef mixture from the pot to the chili bean & tomato mixture in the slow cooker. Stir slowly until well combined. Cover the slow cooker and cook on LOW for 8 hours or HIGH for 4 hours. TA-DA!!!