With Winter lurking just around the corner, the temperature has [literally] dropped over night. As I sat in front of the stove watching the flames with Liana all bundled in my arms, I wished I had something to eat or drink to warm me up. My first thought is always hot cocoa (because I love chocolate and who doesn't have hot cocoa as a staple item in the colder season?), but then I began day dreaming about hearty soups and oh! I had the best idea ever. Let's come up with a new chili recipe!
So of course, I consulted a few of my friends for advice (I googled foodie websites) and borrowed a few tips to make a unique and quite tasty recipe. I don't have a proper name for it so I'm just calling it sweet and spicy chili, which is fine by me because it tastes absolutely divine.
If you've made chili before, you'll know it's actually super simple. There's about five minutes of prep work (unless you're 7 month old is helping, then it's about 30 minutes) and the rest of the time your dish is just chilling out in a crock pot all day.
Let's get to it then, here's the recipe.
28 oz can chili beans with sauce
15 oz can roman beans, drained
28 oz can chunky tomato sauce
28 oz can fire roasted tomatoes
Two 15 oz cans diced white potatoes
8 oz jar hot fire roasted green chili peppers
15 oz apple juice
1-2 tbsp minced garlic
1-2 tsp cumin
1/2 chili powder
1/2 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/8 tsp black pepper
Mix all ingredients in a crock pot, stir and cover (yes, it is that simple).
Enjoy with some shredded cheese on top, or a dinner roll (which I did-- before baking them I melted butter over the top and sprinkled them with a bit of habanero salt). I added in the potatoes to make it more hearty (as stated earlier, I was dreaming of hearty soup!), but next time I might also like to add some tofu.
Try out this recipe and use #RecipeByDanielle on facebook, instagram, or twitter! :)