October 20

Double Meat Chili

The weather is beginning to turn in Tulsa, and I couldn’t be happier about it. The days have remained pleasantly warm, but the mornings and evenings bring a crispness in the air that is unbeatable. In that final golden hour before sunset, there’s a lingering smell in the air of BBQ and firewood, and I even broke out a scarf last weekend.

I mean, check back in with me in three months when I’m over it and haven’t worn a pair of shorts in 18 weeks, but for now, I’m pleased as punch. FullSizeRender

I use my crockpot year round, but especially during the cooler seasons. There’s nothing better than dumping a bunch of ingredients in a magical pot, and coming back 6-8 hours later with them fully cooked. Thank you Jesus for crockpots. If you don’t have one, remember that I made it one of my top 5 “Must Have” kitchen appliances.

This chili is perfect for making in a big batch. Typically, this will feed Tyler and I both for 2-3 meals – but this time around, it was made for friends of ours that are having a very special delivery this week – their first baby! The chili easily freezes flat in ziploc bags (easy storage in the freezer). Pre-portion it out in ziploc bags, and then you just have to grab one out of the freezer, defrost & reheat when you get in a dinnertime pinch!

Easily frozen for later!

Easily frozen for later!



1.5lb 80% ground beef

1/2-1lb hot Italian sausage (I’ve also used chorizo here – both are awesome – use more if you want a meatier chili)

1 yellow onion, diced

2 red bell peppers, diced

6 oz. sliced mushrooms

1 15oz. can black beans, drained

1 15oz. can pinto beans, with liquid (I used Eden Organic Spicy Pintos)

1 15oz. can fire roasted diced tomatoes

1 28oz. can crushed tomatoes

1 15oz. can tomato sauce

1 jalapeño pepper, diced OR 1 handful of jarred sliced jalapeño peppers

Few shakes of hot sauce (I used Smokey Tabasco)

2T chili powder

1T ancho chili powder

1T dried basil

1T oregano

1/2T smoked paprika

2tsp cumin

1tsp onion powder

salt + pepper

Garnishes: sour cream, cheese, avocado, cilantro, hot sauce FullSizeRender


  1. Brown the ground beef and sausage over medium-high heat. If you have a special crockpot like I do, you’re able to do this right in the basin of the crockpot. If not, you have to get a separate pan dirty, and that makes me sad for you. FullSizeRender
  2. Transfer into the crockpot and add all other ingredients. FullSizeRender
  3. Cook on high for 3-4 hours, or low for 5-7 hours. FullSizeRender
  4. Don’t forget you can easily freeze this for later!! FullSizeRender