If you live anywhere in the Northeast, I am sure you have been reaching for your favorite cold weather dinners the past few weeks. I have been rotating between crockpot meals and sheet pan dinners. Or anything else that sounds remotely warm. One of the quintessential winter dinners is chili. And whether made in the crockpot or on the stovetop, chili is one of my favorite winter dinners.

Best Winter Dinner

There is something about the ingredients of chili that are perfect for the coldest of days. Growing up, my mom made chili all the time. Although, I have to confess that when I was younger, my favorite part of chili for dinner was the cornbread! But, as I got older, I began to appreciate this spicy, hearty and warm dinner more and more. Since graduating from college and being responsible for dinners, I have tried quite a few chili recipes from Pinterest. While they are good, it wasn’t until I had my mom’s chili the other weekend that I forgot how delicious her version was! What I love most about her recipe is that it’s not too many ingredients and simple to make. So many of the recipes I discovered on Pinterest required so many ingredients, I was running all over the grocery store trying to find everything!

Today I am sharing my mom’s yummy chili recipe. Served with a side of cornbread and topped with sour cream, cheddar cheese, jalapeños or any other desired toppings, this chili really is the best winter dinner.

Check out the recipe below! What is your favorite cold weather dinner?

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Print Recipe

Best Winter Dinner: Chili

Course

Main Dish

Cuisine

Dinner, Weeknight dinner

Servings

Ingredients

• 1 1/2 pounds ground beef
• 2 links Italian sausage
• 2 onions, chopped
• 1 green pepper, chopped
• 2 cloves garlic, diced
• 10.5 ounce can tomatoes with peppers
• 29 ounce can crushed tomatoes
• 1 can kidney beans
• 1 1/2 teaspoon cumin
• 1/2 teaspoon cayenne
• salt and pepper, to taste

Course Main Dish Cuisine Dinner, Weeknight dinner Servings Ingredients 1 1/2 pounds ground beef 2 links Italian sausage 2 onions, chopped 1 green pepper, chopped 2 cloves garlic, diced 10.5 ounce can tomatoes with peppers 29 ounce can crushed tomatoes 1 can kidney beans 1 1/2 teaspoon cumin 1/2 teaspoon cayenne salt and pepper, to taste

Instructions

1. Brown the ground been and Italian sausage until no longer pink; drain off the grease. Add the onions, green pepper and garlic. Season with the cumin, cayenne and salt and pepper. Cook until the vegetables are soft. Add all the canned ingredients, stirring to combine. Simmer for at least 1 hour. When ready to serve, top the chili with sour cream, shredded cheddar cheese, jalapeños and any other desired toppings. Serve with cornbread and enjoy!

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