One of the problems with winter is that you will be looking for anything that is hot or spicy in order to keep from freezing. One of the best things you can look at is a good bowl of chili, especially if you have a slow cooker.
You can do this vegetarian style or carnivore style. If you want to do this vegetarian style, then just go the next step; you do not need to make any substitutes. If you are going to add meat, stick to beef, venison, or goat; you need a meat with a strong taste and so pork, fish , or chicken just will not do. You can use shredded pork, but otherwise pork just lacks the bite needed. Use ground meat or diced chunks and brown without seasoning; a pound should be sufficient but you can add more. Once browned put it in a container for morning.
The bean of choice is the red kidney bean. Soak two pounds the night before, and then drain off the water before putting it into the cooker with two cups of fresh water. Add in the meat, along with a tablespoon each of cumin and chili powder, as well as a half-tablespoon of cinnamon; if you want it spicier add more of those ingredients. Kick in two tablespoons each of garlic powder and onion powder, as well as one tablespoon of salt. Mix in two 8-ounce cans of tomato paste and a 12-ounce can of diced tomatoes. If you want to add in more flavor, add a cup of barbecue sauce. Put the beans on low as you head out the door. When you get in, crank it to high for an hour, and they should be good to go.
There are some great variations. Bacon is one obvious variation, especially if cooked to a crisp before being added. You can also add diced onions; you can throw them in raw, but caramelized is better. A little extra spice can be added by throwing in a cup of diced jalapenos. For a slight exotic taste, a little curry will do wonders, but just a little. If the chili isn't thick enough for you, you can blend in some flour; this is one time when you should avoid corn starch. Otherwise, you want to avoid adding too much; chili is best when it is simple.
When you serve it, debate adding a topping of sour cream, diced tomatoes, grated cheese, or sliced jalapenos; just one will do. If you need to add bread, your best bet is either cornbread muffins or tortillas, preferably cooked until toasted. Quesadillas also work. You can also serve it on top of potatoes; roasted potatoes works, but French fries are the best option. Ultimately, chili is a simple meal that works well as a way to keep the winter cold at bay, even after you have finished the meal, and one that will fill you up rather nicely.
You can do this vegetarian style or carnivore style. If you want to do this vegetarian style, then just go the next step; you do not need to make any substitutes. If you are going to add meat, stick to beef, venison, or goat; you need a meat with a strong taste and so pork, fish , or chicken just will not do. You can use shredded pork, but otherwise pork just lacks the bite needed. Use ground meat or diced chunks and brown without seasoning; a pound should be sufficient but you can add more. Once browned put it in a container for morning.
The bean of choice is the red kidney bean. Soak two pounds the night before, and then drain off the water before putting it into the cooker with two cups of fresh water. Add in the meat, along with a tablespoon each of cumin and chili powder, as well as a half-tablespoon of cinnamon; if you want it spicier add more of those ingredients. Kick in two tablespoons each of garlic powder and onion powder, as well as one tablespoon of salt. Mix in two 8-ounce cans of tomato paste and a 12-ounce can of diced tomatoes. If you want to add in more flavor, add a cup of barbecue sauce. Put the beans on low as you head out the door. When you get in, crank it to high for an hour, and they should be good to go.
There are some great variations. Bacon is one obvious variation, especially if cooked to a crisp before being added. You can also add diced onions; you can throw them in raw, but caramelized is better. A little extra spice can be added by throwing in a cup of diced jalapenos. For a slight exotic taste, a little curry will do wonders, but just a little. If the chili isn't thick enough for you, you can blend in some flour; this is one time when you should avoid corn starch. Otherwise, you want to avoid adding too much; chili is best when it is simple.
When you serve it, debate adding a topping of sour cream, diced tomatoes, grated cheese, or sliced jalapenos; just one will do. If you need to add bread, your best bet is either cornbread muffins or tortillas, preferably cooked until toasted. Quesadillas also work. You can also serve it on top of potatoes; roasted potatoes works, but French fries are the best option. Ultimately, chili is a simple meal that works well as a way to keep the winter cold at bay, even after you have finished the meal, and one that will fill you up rather nicely.
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