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Slow Cooker Chili

Nothing warms up a crowd like a hearty bowl of chili. Just prep and let it simmer all day, so you have more time to get ready for company.

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Veggie Chili

Can be made on stovetop or using slow cooker.

Preparation time: 20 minutes

Stovetop cooking time: 40–50 minutes

or

Slow cooker cooking time: 3–7 hours

Servings: 4

  • Ingredients:
  • 1 tbsp. vegetable oil
  • 1/2 medium yellow onion, diced
  • 1/2 large red bell pepper, diced
  • 3 cloves garlic, finely chopped
  • 2 tsp. no-salt-added chili powder
  • 2 cups low-sodium vegetable broth
  • 2 (15 oz.) cans no-salt-added kidney beans, drained and rinsed
  • 1 (15 oz.) can no-salt-added diced tomatoes
  • 1 butternut squash, diced into ½-inch pieces
  • 1/4 tsp. ground black pepper
  • 1/4 cup cilantro, chopped for topping
  • 2 Jalapeño peppers, sliced for topping
  • 1 (8 oz.) tub sour cream, for topping
  • 8 oz. shredded pepper jack cheese, for topping
  • Stovetop directions (alternative slow-cooker directions follow):
  • 1. Heat oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, about 3 minutes, or until pepper begins to brown and onion is translucent.
  • 2. Stir in chili powder and cook 1 minute, stirring constantly. Stir in broth and cook 3 to 4 minutes longer, or until vegetables are tender and most liquid has evaporated.
  • 3. Add beans and tomatoes and bring to boil. Reduce heat to medium-low and simmer, partially covered, about 15 minutes.
  • 4. Add diced squash and simmer 15 minutes, or until vegetables and beans are tender and sauce thickened. Stir in black pepper. Serve with cilantro, sour cream, cheese and jalapeños.
  • Slow cooker directions:
  • 1. Heat oil in medium-size saucepan over medium-high heat. Add onion, bell pepper and garlic and cook, stirring frequently, about 3 minutes or until pepper begins to brown and onion is translucent.
  • 2. Stir in chili powder and cook 1 minute, stirring constantly. Add contents of saucepan to slow cooker, followed by broth, beans, tomatoes and diced squash. Cook on High for about 3 hours or Low for 6–7 hours. Set to Warm until ready to eat. Stir in black pepper. Serve with cilantro, sour cream, cheese and jalapeños.

Beef and Chorizo Chili

Can be made on stovetop or using slow cooker.

Preparation time: 40 minutes

Stovetop cooking time: 40–50 minutes

or

Slow cooker cooking time: 4–8 hours

Servings: 8

  • Ingredients:
  • 2 tbsp. vegetable or canola oil
  • 1/2 large Vidalia onion, chopped
  • 3 garlic cloves, finely sliced
  • 1/4 lb. veal chorizo
  • 1 lb. beef chuck tender roast, diced into 1" cubes
  • 1/2 tbsp. cumin
  • 1 tbsp. cayenne pepper
  • 1 tsp. dried oregano
  • 1 (28 oz.) can diced tomatoes
  • 1½ qt. beef or vegetable broth
  • 1/4 pint nut brown ale
  • 4 whole dried ancho chilis, seeds removed
  • 4 2-inch squares 85% dark chocolate
  • 1 (12 oz.) jar/can enchilada sauce
  • 2 (15 oz.) cans red kidney beans
  • 1/2 (22 oz.) bag restaurant-style tortilla chips, crushed in sealable plastic bag
  • For garnish:
  • 1 avocado
  • 2 limes, cut into 8 wedges for squeezing over avocado
  • 1 (8 oz.) tub sour cream
  • 1 bunch fresh cilantro
  • 6 scallions, chopped

Stovetop directions (alternative slow-cooker directions follow):

1. Heat oil in large stockpot. Add chopped onion; cook, stirring, until translucent. Stir in sliced garlic.

2. Add chorizo and break up with a wooden spoon, cooking until brown but not too dark. Add diced beef; stir, cooking until lightly brown, about 3-5 minutes.

3. Add cumin, cayenne, oregano; stir well to coat ingredients. Cook for 5 more minutes, stirring to prevent sticking.

4. Add tomatoes, broth, ale and whole dried ancho chilies. Stir, bring to simmer. Add chocolate; stir until melted.

5. Add enchilada sauce and kidney beans; stir well. Cover pan to simmer slowly for about an hour. Chili should be a bit soupy at end of cooking; if too thick, add broth or water to loosen. Add handfuls of crushed tortilla chips; stir in. Let sit for 15 minutes.

6. Slice avocado and plate garnishes. Serve in individual bowls and let guests add garnishes of choice.

Slow cooker directions:

1. Heat oil in large stockpot. Add chopped onion; cook, stirring, until translucent. Stir in sliced garlic.

2. Add chorizo and break up with a wooden spoon, cooking until brown but not too dark. Add diced beef; stir, cooking until lightly brown, about 3-5 minutes.

3. Add cumin, cayenne, oregano; stir well to coat ingredients. Cook for 5 more minutes, stirring to prevent sticking. Transfer mixture to slow cooker.

4. Add tomatoes, broth, ale, whole dried ancho chilies, chocolate, enchilada sauce and kidney beans. Stir well, cover and cook on High for 4–5 hours or on Low for 7–8. Half-way through cooking time, if possible, stir to make sure chocolate melts completely. The chili should be a bit soupy at end of cooking; if too thick, add broth or water to loosen. Add handfuls of crushed tortilla chips; stir in. Let sit for 15 minutes.

5. Slice avocado and plate the garnishes. Serve in individual bowls and let guests add garnishes of choice.

Crumbly Chili Cornbread

Preparation time: 30 minutes

Baking time: 40–50 minutes

Servings: 16

  • Ingredients:
  • Vegetable oil
  • 1 1/3 cup all-purpose flour
  • 4 cups coarse cornmeal
  • 4 tsp. baking soda
  • 1 tsp. red pepper flakes
  • 1 1/2 tsp. large-flake sea salt
  • Black pepper to taste
  • 2 large eggs
  • 3 1/2 cups buttermilk
  • 1 1/4 cups whole milk
  • 1 (15 oz.) can sweet corn, drained
  • 1 plump red chili, finely diced
  • Directions:
  • 1. Heat oven to 375°F. Pour oil in bottom of 9”x13” baker to cover surface 1/8"; heat in oven.
  • 2. In large bowl, mix flour, cornmeal, baking soda, red pepper flakes, salt and pepper. In another bowl, whisk eggs, then mix in both milks, corn and red chili.
  • 3. Make a well in flour mixture, add whisked egg-milk mixture and lightly combine with metal spoon. Mixture should be like thick batter; do not over-mix.
  • 4. Remove baker from oven and carefully pour batter mixture into hot oil. Corners should bubble a little. Place in center of oven for approximately 40-50 minutes, or until toothpick comes out clean. Serve warm, cut into squares.
  • Optional: Drizzle top with honey or maple syrup before serving.

Chili Cornbread

Don’t forget the perfect side. Warm, savory with just a hint of spice, it’s delicious drizzled with honey.

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Serve Brunch for a Bunch

What You Need

Almond Brioche French Toast

Preparation time: 30 minutes

Cooking time: Varies

Servings: 4

  • Ingredients:
  • 1 uncut loaf of good-quality day-old brioche (or substitute with challah)
  • 3 tbsp. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup whole milk
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1 cup flaked almonds
  • 4 tbsp. unsalted butter
  • Fruit of choice: berries, bananas or peaches
  • Whipped cream or ice cream, for topping
  • Directions:
  • 1. Slice brioche into 8 thick slices. Toast almonds until light brown in a skillet over medium heat or on a baking sheet in a 350°F oven. Then turn down oven to 275° or warm setting.
  • 2. In large bowl, mix flour, baking powder, salt. In a separate bowl, whisk together milk, eggs and vanilla extract. Add wet mixture to the dry and lightly whisk to a loose batter. Pour this mixture into shallow baking dish.
  • 3. Dip both sides of bread slice into mixture; set on sheet pan to allow mixture to soak in as you dip remaining slices.
  • 4. Heat griddle pan over medium-high heat. Lightly coat each side of soaked bread with toasted almond slices. When griddle is hot enough that a splash of water sizzles, add 2 tbsp. butter to griddle and brush to cover surface. Place 4 slices of bread on griddle; cook until brown, flip and cook until this second side is brown. Place in warm oven; brush griddle with remaining butter and cook remaining slices.
  • 5. When ready to serve, place toast on a platter and drizzle generously with maple or agave syrup or honey. Dust with powdered sugar and serve with choice of berries, bananas or peaches. Top with whipped cream or ice cream if in a decadent mood.

Almond Brioche French Toast

Wake them from their slumber with something sweet and hot off the griddle.

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