I’m enjoying a rainy day at home today. Chattanooga has had some record-breaking weather lately. August was the driest month on record, and yesterday was the wettest. Most of the schools are closed today due to flooding. Originally, the husband and I were supposed to be out of town on this rainy day, which is why I have the day off from work. Although, Tropical Storm Lee did help solidify my decision to stay home today.
See all of that rain up in New England? That’s what dumped more than 9 inches of rain on Chattanooga yesterday
Tropical Storm Lee also brought with it some cooler weather. The past few weeks we’ve enjoyed tolerated 100-degree weather, so 63 degrees is a nice change of pace.
To me, cooler temperatures + rainy days = chili. So, that’s what I’m sharing with you today. My super easy, crockpot chili “recipe.”
I put the word recipe in quotations because this recipe is extremely adaptable. If you like a little more chili powder, add it! If you’d rather substitute ground turkey for ground beef, do it! If you want to throw in some zucchini, go for it! Trust me, it’s good. In fact, if you want to leave out one of the ingredients altogether, that’s fine too. (If you get your chili too spicy, add a squirt of ketchup. It’ll cool it down significantly.)
- 1 pound ground turkey, cooked and drained
- 3 garlic cloves, pressed
- 1 onion, chopped
- 1 jalapeño, chopped
- 2 cans diced tomatoes
- 1 can tomato sauce
- 1 can black beans, drained
- 1 can chili beans
- 2 small cans tomato paste
- 1 packet mild chili seasoning
- 1 heaping tablespoon chili powder
- 1 heaping teaspoon cumin powder
- 1 teaspoon paprika
- 1 heaping teaspoon garlic powder
- Black pepper, to taste
- 1 can of light beer
Combine all of your ingredients in the crockpot and cook on high heat for at least four hours. The longer this cooks, the better. There’s nothing like a bowl of slow-cooked chili on a rainy day.
If you’re going to omit an ingredient, I don’t suggest leaving out the beer. Trust me, it does something special in that crockpot. Plus, you’re cooking it long enough for all of the alcohol to cook out. If you don’t keep beer around you’re house, you can buy a large, single can at a convenience store. If you do this, only use about half of the can in your chili.
Once your chili is cooked, ladle it into a big bowl, add your favorite toppings and enjoy!
I’d love to hear about your adaptations to my recipe. I have a good friend that always puts a spoonful of peanut butter in her chili. How do you make your chili?