Slow Cooker Red Chili

Warm up on a rainy day with this slow cooker red chili recipe. Perfect for cozy nights in and packed with comforting flavors.

Slow Cooker Red Chili

But now that it’s Fall, the weather has turned and the rain is back. In fact, it has been raining cats and dogs for the last week, with no end in sight. I wish we could send a little of this water to everyone experiencing drought, especially the farmers in California, who are really struggling right now.

The rain and gloomy weather makes it irresistible to leave your pajamas on all day and make cold weather foods like this chili. It was really hard not to gobble up the whole pot of comfort food myself. Don’t worry, in the end I did reluctantly share the goodness.

I prefer a more “red” or tomato sauce based chili and he leans towards a more brown based “gravy” type chili, or competition chili as many call it. You know, the real Texas chili, no beans, all meat and gravy type of sauce.

And don’t get me wrong, I love chili made that way too. However, I don’t always have the time it takes to make it happen. I literally become fanatical about making chili in the brown, gravy type way. I get the butcher to do a chili grind with chuck roast and then I spend hours deciding on the spices to use. And the recipe changes every single time. In fact, my husband and I won first and second place in a neighborhood chili contest years ago with that style of chili. It’s awesome, but I still love my easy-tangy red chili that appeals to more of the masses.

And look at this perfectly thick spoonful of yum. I have to admit, this is the type of chili I love to devour with a tangy-sweet cornbread. What is it about the cornbread-chili combo that is just so mouthwatering-perfect?

And if you don’t have time to make cornbread, have you tasted the Keebler Club Cornbread Crackers? I can’t even keep them in my house as they are devoured almost immediately. They would have been perfect with this chili. In fact I was going to photograph them with this recipe, but the kids already got to them and they were gone. I’m telling you they are the best. Find them in your grocery store if you can (snack aisle).

Anyway, why the mason jars? Well, I love serving chili to a crowd, especially on Halloween. It’s the perfect meal prior to the trick-or-treat, when families gather before heading out with the kids. But, between the appetizers and desserts and the main course, it’s always too much food. So, I have found the half pint, wide-mouth mason jars to be the perfect sized vessel to serve chili to a crowd, including football events. Try it next time, you’ll see it’s the perfect amount with all the other food you have around.

Did I mention I am going to be giving away one of these awesome new slow cookers? Stay tuned.