A recipe like this could help solve your issues with the cold weather…at least while you’re hungry.

You now have to wear a coat everyday, your attitude might be a little bit more grim, the trees are all dying, ice scrapers are for sale everywhere and the only new friends you allow into your life must own a hot tub in their backyard.  It sounds like that time of year! So wipe the icicles from your nose and read on!

One thing you need to make at least every other week is chili and I say this because not only is it the next best thing to hot chocolate or your loved one’s body heat in regards to warming up, but it is so versatile that you can pretty much mix and match your favorite ingredients and come up with your own creation. With that said, I have made recipe after recipe of different chili concoctions for years then eventually started to pick my favorite ingredients. I would highly suggest using my recipe below and interchanging certain ingredients that you prefer more than others. Simply use my recipe as an outline for what you want to do with your own chili.

First, make sure you own a slow cooker. If not, you can use a large pot.

1 1/2 pounds ground beef or ground turkey

white onions


1 can red kidney beans

2 cloves minced garlic


bag frozen corn

½ cup sugar

1 small can green chilies

4 large tomatoes

1 6 oz can tomato paste

32 oz bottle V8 juice

hot sauce (such as Franks Red Hot, Crystals, Texas Pete, Cholula)

sour cream


white rice (if desired)

Brown meat. In separate pan, sauté chopped celery, chopped onions, garlic, chopped carrots.

Transfer celery, onions, garlic, carrots to slow cooker. Transfer meat as well. Add tomato paste, and V8 juice. Add can chilies and frozen corn. Stir.

3. Add sugar. Add hot sauce to your liking. Allow to slow cook for at least 3 hours but no more than 6 hours. Serve with white rice (if you chose to prepare it) and a dollop of sour cream and shredded Monterrey jack-cheddar cheese. Enjoy!