The weather is getting colder, so the food is getting hotter, and if you’re in my boat (with a small child in your home needing your attention at most times of the day), you’re going to appreciate this chili beans recipe of mine (I have another version of this dish, which you’ll find here).
Getting Creative With Your Chili Beans
Now, I’m not a measuring type, so you have to think about what you like – spicy, mild, etc. I encourage you to use your creative genius.
I finished off the dish with cheddar cheese sprinkled at the top and a dollop of sour cream. If I’m not getting crazy with calories, I sometimes use chips to dip. But if you’re smart about your diet, leave out the extras. I promise it’s delicious enough without anything added.
My Cozy Chili Beans Recipe
Chili recipes are a favourite of ours and this one is simple and flavoursome over a long slow cock. Great for having a group of mates over the watch the footy.
Ingredients
- 1 pound ground venison (minced venison) - or any meat of your choice
2 cans tomato - plain
1 can red kidney beans - garbanzo, and black beans
1 green pepper (green capsicum) - optional
1 cup corn - or 2 cups – optional 
½ teaspoon cayenne pepper - adjust for taste once everything is in
½ teaspoon ground cumin - adjust for taste once everything is in
½ teaspoon garlic powder - adjust for taste once everything is in
½ teaspoon onion powder - adjust for taste once everything is in
½ teaspoon chili flakes (chilli flakes in British English) - adjust for taste once everything is in
½ teaspoon ground cinnamon - adjust for taste once everything is in
Instructions
- Brown the meat you are using. Turkey is the leanest you can go for and tastes good. However, I used ground venison the other day, and a bison is a GREAT option if you want red meat but a lean option.1 pound ground venison (minced venison)
- While you’re browning your meat, open and dump in the two cans of tomatoes (dump it all in if you’ve got time- otherwise, if you plan to serve this within 2 hours, drain one can of the tomatoes)2 cans tomato
- Drain and rinse your beans and add those.1 can red kidney beans
- Chop your pepper into your preferred size and throw those in.1 green pepper (green capsicum)
- Add 1-2 cups of corn (if you’re not big into corn, then use less).1 cup corn
- Add the browned and drained meat to the crockpot and stir the ingredients.
- At this stage, you can use your creative abilities. Add the cumin. I do a light layer atop the entire crockpot.½ teaspoon ground cumin
- Add some cayenne. I also put a layer over about half the crockpot. Add three shakes of onion and garlic powder.½ teaspoon cayenne pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder
- Put a generous amount of red pepper flakes over the chili – add at your own risk. If you like spicy, shake it over the whole pot. If you prefer mild, a shake or two will do.½ teaspoon chili flakes (chilli flakes in British English)
- And finally, my secret ingredient: cinnamon. I know. But you have to try this. I just added one shake of cinnamon to the entire pot, it adds a cozy, warm aroma and flavour to the chili, and it just makes you want to grab a bowl and snuggle up in front of a fire with your dinner.½ teaspoon ground cinnamon
- Mix the ingredients inside the pot and set them to low for 6-8 hours OR high for 2-3. It’s better when left for longer on low heat because the beans get nice and mushy- but it’s good either way.
Notes
This amount will serve four people easily. If you need more, add a second can of each bean – it will double your serving amount easily.
Nutrition
Calories: 306kcalCarbohydrates: 25gProtein: 32gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 91mgSodium: 93mgPotassium: 786mgFiber: 6gSugar: 3gVitamin A: 398IUVitamin C: 27mgCalcium: 41mgIron: 6mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
