When the temperature drops, the first thing I crave is chili. The past couple of weeks have been in the high 20s, sometimes flirting in the 30s. My standard crockpot chili recipe is a good standby, but I was interested in creating something different. Usually when I’m searching for a new twist on an old recipe, I turn to my Secret Recipe Club pairing for an idea. Serena and Deanna over at a Teaspoon of Spice did not disappoint.
As Fall turns to winter and the weather gets bitter (then 60°!..then 30° again…) I take my crockpot down from it’s summer space up top the cabinets, wash off that gross stuff that forms from storing things up high, and give it a seasonal place among my “regular” appliances. If it didn’t make our apartment so damn hot in the summer, or had central air, I’d probably use it year round. There’s nothing better than coming home after a long day to find your apartment smelling AMAZING and dinner ready to serve. I probably use my crockpot once a week, whether it’s stew, crockpot chicken or something else. But my absolute favorite is chili.