Have you ever had one of those moments where you weren’t really happy with how something turned out but you went ahead and pushed forward anyway? That’s kinda how I feel about these photos. I tried so many different props. White board, no white board. Zoom, no zoom. This chili just wasn’t having a photographic moment. To hell with it. I am going to post this recipe anyway. Yup, that’s me. I tend to do that from time to time. I know a lot of bloggers out there will scrap the recipe until they get the perfect photo. But you know what? I am not a photographer. I am STILLLLLL learning how to use the camera a year later. I am still trying to figure out how to get great pictures in my house. The sun only shines through my main window for so long. Now, it’s starting to get a little grey.
Speaking of the weather,its getting cooler. That means it’s chili time! I am a huge fan of chili. I get to use my homemade canned tomato and it brings me a lot of joy. It also brings me a lot of joy to take dry beans and create yummy meals out of them. I guess I am just weird like that. 😉
Even growing up in the south I still ate a lot of chili even though our winters weren’t as harsh as the winters up here in Michigan. I love to pair my chili with homemade cornbread. Sooooo good. Such comfort food. If beef chili isn’t your think you can leave it out or substitute ground turkey like I did in this turkey chili recipe.
I used my own chili powder. It’s so easy to make and I bet you have most, if not all, the ingredients in your cabinet!
- garlic powder
- cayenne pepper
- onion powder
- dried oregano
- ground cumin
- In a zip top bag or empty shaker container add 1 TBSP of each of the ingredients.
- Shake together.
- Use a pinch at a time.
Another thing about me, I tend to have things I make from memory never turn out the same way twice. When I cook chili on the stovetop it tends to be a bit more wet. This particular chili is sticky. Husband tends to like his food a little less wet. If you like it more wet you can add water to your crockpot.
I used dry beans for this so you will want to make sure you soak your beans overnight if you plan to use dry beans, too. I also brown the hamburger first.
- 1 bag dry red kidney beans
- 1 lb hamburger
- 2-3 jars of homemade canned tomato or 6-8 cans of stewed tomato
- chili powder
- Soak your beans overnight.
- Cook the ground hamburger.
- Put the hamburger and beans in the crockpot.
- Add the canned tomatoes.
- Sprinkle chili powder over top. Start with a little. You can add more as it cooks to suit your tastes.
- Day 1 cook 8 hours.
- Day 2 cook 2-4 hours.
It does take a little bit of work, but the result is a whole lot of comfort in your bowl!