Which means, of course, that it’s a perfect time for chili. Isn’t it funny how something so warm and cozy is pronounced just like “chilly”? On the other hand, maybe that makes perfect sense, since it goes so well with chilly weather.
This recipe is a spin-off of my husband’s Famous Vegetarian Chili, the recipe that won my heart—by way of my stomach—all those years ago. The main difference is that it’s now made in my favorite appliance, the crockpot. With the help of this go-to kitchen tool, you can now put a pot of chili on to cook in the morning and have a hot meal ready and waiting when everyone comes home in the evening.
The other tweak on the recipe is that I’ve created a heartier, meaty version of the chili for all my non-vegetarian readers. It’s just a little bit more work than the veggie version, since you have to brown the beef with a touch of seasoning before you toss it into the crock, but it gives this dish a definite stick-to-your ribs boost. But vegetarians needn’t worry…you can still make this a veggie-friendly dish by substituting your favorite brand of soy crumbles.
Serve it up hot, with your favorite toppings. We love it with corn chips and cheese, but sour cream is good too. And if there’s any left over, don’t worry—it will keep beautifully in the freezer, ready to be thawed out on a day when you were too rushed even to load up the crockpot in the morning.
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