Anyone else get tired of browsing Pinterest and coming across so many versions of “Award-Winning Chili” and “Best Chili Ever”? Let me make it easy for you. Just make this one. I entered it in a chili competition, and it did not win. But want to know what? People really liked it. Really liked it.
Fall is the perfect time for a hearty bowl of protein and veggies. And beer. Yep, all of that is in here. Top with Fritos and cheese.
Not Award-Winning Chili
- 2 lbs. ground beef, browned
- 1 large onion, diced
- 2 bell peppers, diced
- 3 cloves garlic, diced or pressed
- 1 large (28 oz) can crushed tomatoes
- 1 large (30 oz) can pinto beans
- 2 chipotles in adobo, chopped
- 1/2 can pumpkin purée
- 1 can/bottle (12 oz) beer
- 2 Tbs chili powder
- 1 Tbs cumin
- 1 tsp smoked paprika
- 1 Tbs kosher salt
Combine in large slow cooker and cook on Low for 8-10 hours.
Yes, I said done. Not completed. There are some boxes left, but no one seems to care. It’s November, so I need to wrap this up.
Highlights since my last update:
We tackled the giant 24″ pizza from local Original Pizza. We decided not to take on the project alone and called in my sister and her family – polished it off! Even though the slices were so big they didn’t fit on the plates. :)
Hannah got free Royals tickets as her Perfect Attendance Award, so we got to go to a game. Too bad they didn’t play as well this year, but it’s still a fun experience. Hannah polished off a giant hot dog, and Brett and I shared super nachos out of a helmet. Side note: big thumbs up for our new ear protection. Hannah can be sound-sensitive, so these really help. They also hopefully blocked out the foul-mouthed drunk people behind us.
Since we included big and little summer adventures, root beer floats were checked off. Yum!
So we didn’t make it to Union Station, mini golf, or the marble factory, but that just gives us a head start on next summer’s list!