What's Cookin'?: Chili for Those Chilly Nights Ahead

This is the perfect time for comfort foods, like soups and chili. But who has the time to stand over a stove?

This recipe, however, is easy to prepare, and because it’s slow-cooked in a crock pot, gives you the time to do other things while it’s simmering to perfection.

Everyone’s taste buds are different, so you can make this chili as hot – or not – as you’d like so taste-test along the way.

Just beware, though: too much “heat” detracts from the other flavors.

I add honey (my not-so-secret ingredient) to offset the peppers and create a pleasant aftertaste. But that is a personal preference.

One more thing – you can also make a bigger batch by doubling the recipe. This chili freezes well and comes in handy on a cold snowy night down the road.

WHAT YOU’LL NEED

1 pound ground beef (or mixture of pork and beef) Note: ground turkey is also an option

1 large onion

black pepper to taste

2 cloves garlic, chopped and crushed

1 jalapeno pepper, chopped

1 frying pepper, chopped

1 tbsp. chili powder

1 tsp. dried oregano leaves, crushed

3-4 drops hot sauce

1 tbsp. honey

1 can (28 oz.) crushed tomatoes

1 can (15 oz.) red kidney or white cannelloni beans, undrained

HOW TO PREPARE

In a large sauce pot, saute ground beef with onion and garlic until browned. Stir in remaining ingredients (except honey and beans) and bring to a boil over medium heat.

Cover and simmer about 20 minutes. Add honey and beans.

Transfer mixture to crock pot, cover, set on low heat and cook for at least two hours, stirring occasionally.

Serve with crackers or warm Italian bread. Sprinkle with shredded cheddar cheese, if desired.