The seasons have most definitely changed. Anne of Green Gables kind of says it all, “I’m so glad to live in a world where there are Octobers.” This from a firm summer girl. The older I get, the more I appreciate fall, but it takes some time for me to warm up to the idea. My dog Bentley, the sweetest and craziest Irish Terrier to ever leap all over the Earth, is squarely an autumn, and if I’ve learned anything from him it’s that food truly is the greatest motivator.
I’d like to blame that segue on two very potent cups of Dunkin’ coffee!
I really do need a little motivation to get into the right mindset for the transition into fall, especially since I know what follows and I am not a fan. Food does tend to get me there, and this is one of those recipes that puts me in the right frame of mind for enjoying the season.
I love a good recipe that you can set and forget. Sure, this one does involve some prep work, but then you leave it in your crockpot and go about your life while it turns into something truly special all on its own.
First and foremost, you need a good crock-pot. I purchased an 8-Quart Oval Crock-Pot from Amazon a couple of years ago for a several reasons:
- it’s ovular, which means it can hold a nice roast or tenderloin without having to cut it down
- it has a glass lid, as opposed to plastic
- it’s manual, so I can only get myself in so much trouble with the three temperature settings
This is my tried and true crock-pot and I absolutely cannot suggest it enough.
This recipe is definitely warm and cozy. It’s the kind of recipe that is even better the next day, if you have leftovers, and seems to make everyone happy! It’s full of beans, just like the kids, so even the pickiest eaters tend to enjoy it. I like to use ground turkey where I can, but you can swap that out for ground beef or chicken if you prefer.
It’s so good! If we’re really in the thick of things during the winter months, I’ll double up the recipe to make enough chili to last us a few days. Of course it goes GREAT with cornbread or tortilla strips, and you have to put a big ol’ dollop of sour cream and shredded cheddar on top if you’re going to do it right.
Check out my Warm & Cozy Recipes: Healthy, Hearty White Chicken Chili recipe for a great variation of this family favorite.
I hope you enjoy the recipe! Do you have a favorite crock-pot chili recipe? Which crock-pot do you use and why?
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