joyeux cuisine

a blog about good food, family, friends, and life.

slow cooker chili.

It really feels like fall today (until later when it’ll be really hot…of course). There’s a chill in the air and apparently there is football now? Fall makes me think of comfort foods like chicken and dumplings, hot chocolate, apple cider, and soup. I guess chili isn’t exactly a soup, but it’s close enough. Zack loves chili…well he loves cornbread chili, which is chili with so much cornbread in it so a spoon can stand up in it. I like him. Thanks to him, I like chili too.

I’ve never been a chili fan. I’m still not the type of person to order chili in a restaurant or anything like that. But I will eat this chili. With a whole lot of cheese. Naturally. I just don’t really like beans. Or tomatoes. Or spicy things. So…yeah. I was totally against chili for a lot of my life. Now I’m a little less against it. This recipe makes great leftovers which is great for Zack since I work all day. He gets to eat chili for weeks after I make it. Lucky guy.

I never realized how easy chili could be until I found this recipe. All you have to do is open up some cans, drain the beans, throw everything in the slow cooker, measure some spices, and let it all go. It’s perfect to put in the slow cooker in the morning and come home from work to a whole bunch of chili. Make some cornbread and call it good. That’s my kind of meal. I hope it’s yours too! Let’s hope fall comes really quickly!

Happy cooking, friends!

Crockpot Chili
recipe adapted from lovely life
makes 10-12 servings

1 15 ounce can each black beans, pinto beans, and kidney beans
1 28 ounce can diced tomatoes (or 2 14.5 ounce cans)
1 6 ounce can tomato paste
3 Tablespoons chili powder
1 Tablespoon oregano
1 Tablespoon garlic powder
1 teaspoon cumin
1 teaspoon paprika
1 1/2 to 2 pounds ground beef
1 to 1 1/2 cups water

Put the ground beef in the bottom of your slow cooker. Drain and rinse the beans and add to slow cooker. Add in diced tomatoes, tomato paste, and spices. Add 1 cup of water. Cover and cook on low 6-7 hours, stirring every few hours. Add more water if chili is too thick.
Serve with your favorite toppings; cheese, corn bread, sour cream, etc.
Store chili in the fridge in airtight containers for up to two weeks.
Chili can also be frozen. Thaw in the fridge before reheating in microwave or stovetop.

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mini corn dogs.

Summer is winding down and I’m still trying to wrap my brain around the fact that I didn’t actually have a summer break. College seems so far gone, but it was only a few years ago! This year was the first year I actually had to work through the summer. The year after college I was unemployed until July, and last year I didn’t work from May until October with the wedding and moving about 3 times. Therefore, I’m not super used to being an adult.

Which brings us to corn dogs! I love corn dogs. Who doesn’t love corn dogs? Okay…I do know of a few people who do not love corn dogs. They don’t even like corn dogs. Let’s not talk about it. Corn dogs are great. And surprisingly easy to make! I am a big fan of this recipe.

I bought some cornmeal awhile back for some reason that I cannot remember. Probably cornbread to go with chili or some sort of reason like that. Anyway, this was the perfect thing to introduce me to using cornmeal. Perfect.

Usually we only get all beef hot dogs, but the first time we made these they did not taste right. We decided that corn dogs should be made with regular-who-knows-what’s-in-them-hotdogs. I cut them in half to make them mini. The first time I made these I used wooden skewers. They were a little long, but after I used lollipop sticks I decided that skewers are better. That way the sticks don’t get coated in oil and you have more control over the whole frying part. That makes me feel better about being around hot oil.

I hope you have a wonderful holiday weekend! Enjoy summer while it’s here for a little while longer. To be honest, I’m really ready for fall. I cannot wait until the weather cools down a little and the leaves turn. But summer is still here and I’ll enjoy it while it is! And that will definitely include corn dogs.

Happy cooking, friends!

Mini Corn Dogs
recipe from damndelicious
feeds 2-4 people

6 hot dogs, cut in half
1/2 cup flour
1/2 cup yellow cornmeal
2 Tablespoons sugar
2 teaspoons baking powder
salt and pepper to taste
1/2 cup milk
1 large egg
12 skewers or lollipop sticks
oil for frying, I used canola

Fill a medium sized pot about 2/3 of the way with oil. Heat over medium-high heat while prepping the corn dogs.
In a small bowl mix together the flour, cornmeal, sugar, baking powder, salt, and pepper. In a large measuring bowl mix together the milk and egg. Add the dry ingredients to the wet ingredients and mix until fairly smooth. Set aside.
Dry the hot dogs off with a paper towel so the batter will stick better. Insert a skewer about halfway into the hot dog. Dip in batter, insuring that the hot dogs are completely covered.
Fry 4 corn dogs at one time for about 5-6 minutes or until the batter is golden brown on all around. Remove from oil onto a plate lined with paper towels to help drain some of the oil. Sprinkle with salt after frying. Repeat with remaining hot dogs.
Serve immediately with your favorite toppings.

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