Between Hurricane Michael and the craziness of life, I have been slacking on updating my blog. But that is about to change, I have three recipes to share with you this week!

Yesterday was a perfect Sunday, the weather was cool, and we opened the windows and spent the day relaxing and spending time together. The perfect end to a cool fall day, is a hot bowl of chili. Roth loves chili, so for the first cold front, I put together a big pot!


    • 2 pounds ground beef
    • 1 large sweet onion (or two small)
    • 4 cloves of garlic
    • 4 cans of beans (15oz)
    • 1 can of crushed tomatoes (28oz)
    • 1 can of diced tomatoes (280z)
    • 28oz of chicken broth or water
    • 1 tablespoon of chili powder
    • 1 tablespoon cumin
    • 1/2 tsp cayenne pepper
    • 1/2 tsp chipotle powder
    • salt and  pepper to taste

Recipe Video

I used a cast iron Dutch oven, but this recipe will work in a pot or in the crock-pot.

Start by heating some olive oil up in your pot and chopping your onion. Once the onions are chopped add them to the pot to start cooking them down (if you are putting this in a crock pot, be sure to cook the onion down first to get all the flavor you can).

Brown your beef in a separate pan while the onion is cooking, also open your beans so you can drain and rinse them.

Once the onions have started to cook down and turn translucent, add the four cloves of garlic to the onions. I used a garlic press to mince them, but you could also chop them or use already minced garlic.

While the garlic is cooking, open your cans of tomatoes, add both cans plus one can full of chicken stock or water, bring the tomato and onion to a simmer then add the beef and beans to the pot. At this point you will want to add all of your seasonings. I don’t measure any of this, so I guessed on the measurements, my best advice is to add a little bit at a time because you can always taste it and add more if needed.

Cover your pot and let simmer on medium low heat for at least 5 hours. If you are doing this in a crock-pot, cook on low for 8 hours, or high for 4.


I always cook rice to go along with my chili and top it with sour cream and cheddar cheese. Sweet Cornbread is also a favorite with chili at my house.

The perfect meal for a cool fall night.


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