I have been super busy today, y’all! I am completely wore out and I’m not even finished yet.
I pulled out the Christmas decorations this morning and got to work. My excuse is that it’s too cold to do anything outside so holiday housework it is. I put our tree up, and so far it doesn’t have an ornaments on it. I moved furniture to make room for the tree, decorated the fireplace, cleaned the kitchen, and organized our bathroom to make it more spacious.
In the middle of all the cleaning, decorating and organizing, I made a huge crockpot full of my favorite chili and I just had to share the recipe with y’all.
This chili is super easy to make, especially since it’s a crockpot recipe. This recipe is all my own and it’s pretty delicious if I may say so myself.
*This recipe serves 6-8. If you want plenty of leftovers or you want to freeze some, double the recipe.
- 1 lb ground beef
- 1 lb conecuh sausage
- 2 (15) oz cans chili beans, drained
- 1 (15) oz can pinto beans, drained
- 1 (28) oz can diced tomatoes with juice
- 1 (6) oz can tomato paste
- 1 cup beef broth
- 1 1/2 tbsp chili powder
- 1/2 tbsp Worcestershire sauce
- 1/2 tbsp minced garlic
- 1/2 tbsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- Heat a large skillet over medium heat.
- Cut sausage into quarters. Put in skillet with ground beef and minced garlic and cook until evenly browned.
- Drain excess grease from meat very well and add to crockpot. Add in all other ingredients and mix well.
- Cook on low for 4-6 hours, stirring occasionally.
- After a couple of hours taste test the chili. Add salt, pepper and chili powder if necessary.
Aside from my holiday scented wax warmers and candles, this chili has smelled up my house all day. There’s nothing like a bowl of chili on a cold day! I’ll be serving ours with cheddar cornbread (Jiffy cornbread mix with 1/3 cup cheddar cheese!) and I have to say I’m totally looking forward to it after a long and busy day!