This fall weather is everything. There is nothing like simmering a pot of CHILI in the CHILLY weather. Am I right? 😂 I searched high and low for a new recipe to fall in love with. So I entered “best chili” into Pinterest and low and behold- I came across Bakerita’s “My BEST Chili” recipe and I knew I had to try it. It was so different than so many other recipes I’ve found. And I was really sick of the same ol’ chili packet, basic chili mix I’ve used for years. Of course, I made a few changes to make it my own, but it’s adapted from a great original recipe that you find here.
This recipe is packed with flavor. I’ve never used beer in chili before. I rarely drink it. But Kyle enjoys a cold one with dinner occasionally. I had this light beer in the fridge and used it. I honestly don’t know if it matters? Maybe a dark beer would give it a different flavor? For the purposes of this recipe, I used light beer and it worked just fine.
I mean, it’s healthy-ish right? There’s vegetables? And beans? And those are good for you I think?
As some of you know, I lost about 20 pounds over the summer. Doesn’t seem like a lot but it really made a HUGE difference. I loved being able to drop a size in clothes and was feeling good. But y’all. This cold weather has hit and I swear, I’m in hibernation mode. Give me all the chili and peanut butter sandwiches because it is time to get fluffy.
I think it’s so much easier to lose weight in the spring and summer months. By time October hits, it’s fat pants season. And how could you not? I mean, besides delicious and thick chili, topped with corn bread. You’ve got Carmel apples, candy corn and pumpkin spice flavored everything, taunting you around ever corner. It’s fine. A few extra pounds to keep me warm this winter.
Back to the chili. I find it best to mix all your wet ingredients and dry ingredients separately. For one, tomato paste is thick and annoying to mix into something when you’ve got beef to mix around. For two, it just makes me feel like the recipe is more uniform. Maybe that’s my OCD creeping out. Who knows. One thing I think we can all agree on, is that chili is better after it’s been cooking ALL DAY. You can use a stock pot and whip this up in a couple of hours. I like mine to simmer low, and slow, in my crockpot for 7 hours. I probably would have been done at 5, but a little extra love never hurt any chili.
I mean, look at that. It’s great as is. Seriously. Don’t add a thing to it. Or add everything. I added a spoonful of sour cream, some cheese and jalapeños. Yummm. So good guys. So good.
And I know you see that cornbread peeping back there. It’s a must too. So easy to make. I’ll link the recipe below. Another Pinterest find. I rarely make homemade corn bread. We typically just throw together a box of Jiffy. But I was feeling extra yesterday and wanted to make the real stuff.
Literally Heaven in a skillet.
You can find the corn bread recipe right here. You’ll love it. And you definitely need the extra honey and butter drizzle. Remember, we’re trying to stay warm for winter.
I hope you enjoyed this recipe today! If you try it, definitely let me know! I love to hear when someone has tried something and enjoyed it!
Enjoy this “chili” weather friends!
Serves about 8-10
- 2 pounds ground beef
- 1/2 pound of bacon
- 1 can each of black and pinto beans
- 2 cans kidney beans
- 2 cans of diced tomatoes
- 1 one onion chopped
- 1 green pepper chopped
- 1 6oz can tomato paste
- 1 tablespoon worschetire ? I can never spell it 😂
- 1 cup of beer
- 1 can of beef stock or chicken broth
- -1 tablespoon minced garlic
- 1 tablespoon oregano
- 1 tablespoon basil
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon cumin
- 3 tablespoons of chili powder( more if you like it spicy)
- 1 teaspoon paparika
- 1 teaspoon of cinnamon
- Cook ground beef, and drain. Add it to the crockpot.
- In a separate pan, fry up the bacon. Chop, and add to the crockpot, but leave the grease.
- Cook the chopped onion and pepper in the bacon grease for about 5 minutes, or until the onions are translucent. Add to the crockpot.
- Drain the cans of beans, and add to the crockpot. Add the tomatoes with the juice.
- Mix together the wet ingredients, until smooth and combined. Pour over other ingredients in the crockpot.
- Mix together all the dry seasonings, then add to the rest of the chili. Give it a good stir before sealing up the crockpot.
- Cook on low for about 5-7 hours. The longer it cooks, the thicker it gets! If you need it done quickly, cook it on high for about 3 hours.
- Serve with cornbread, cheese, jalapeños, sour cream, avocado or any other yummy chili toppings you can think of!