This recipe is one of the mainstays in our Fall and Winter dinner rotation and it is *excellent*. Every time I make it, I’m asked for the recipe. It’s fast, easy, and delicious, plus you can modify it to work in a slow cooker if you need to plan dinner ahead. I also love that the ingredients are usually ones that I have in the pantry, so when I finally start thinking about what’s for dinner (usually around 5pm!), I can whip this up in under 45 minutes.
Serve it with my yeast rolls, or cornbread muffins, and you have a meal that’s casual enough for Sunday afternoon football watching, but still delicious enough to serve to company. I served it a few months ago at a dinner meeting at my house and we devoured a double batch.
Here’s the recipe:
To give credit where credit is due, this is a recipe that came from a regiment cookbook. I was first served this chili by the then First Lady of the regiment (also at a dinner meeting!) and have been making it ever since. When I don’t have whipping cream, I’ve been known to substitute milk, half and half, or just throw in an extra dollop of sour cream. We’re not gluten free in our household, but if the spices are GF then you’re good to go–if you know for sure please mention it in the comments, though!
To modify this for the crockpot, simply prepare the recipe as written up until “simmer uncovered for 30 minutes”, then pop it in the crockpot. When you’re ready to serve it, add the sour cream and whipping cream.
This is one of my favorite cold-weather comfort foods. Enjoy!
Oh, and here’s one last chance to enter our giveaway for a HomeRight small spray shelter: