Snowpocalypse Chili

The view from my neck of the woods…

We’re battling our second blizzard of the week today — that means our third day of no school, our fourth day of shoveling and the fifth day of constant news coverage on the Snowpocalypse of 2013.


I mean it’s all good fun the first time — the sledding and fort-building, the snowmen and hot chocolate. But the second blizzard of the week is a tad depressing. We feel trapped. Homebound. Like poster children for Seasonal Affective Disorder.

Where is the sunshine?

What today really calls for is a bowl of warm, savory chili. Chili that’s been simmering in my crock pot all afternoon. This is my mama’s recipe. It’s pretty neutral — not too smoky, not too spicy, not too chili powder-y. You can dress it up and make it however you like it. But it is deeeeeeeee-licious.

Happy snow day. Again.

Snowpocalypse Chili

Snowpocalypse Chili


If I can get a low sodium version of any of the ingredients, I snap it up. Add salt and pepper at the end to taste.

1 1/2 lbs. lean hamburger

1/2 large yellow onion, chopped

1 can (15-ounce) Rotel tomatoes with green chiles, including juices

1 can (15-ounce) petite diced tomatoes, including juices

2 cans (15-ounce) pinto beans, rinsed and drained

1 cup beef broth

Tomato juice and V-8 juice (low sodium if you can find)

Salt and pepper


Brown hamburger and onion over medium heat. Drain and place in crock pot. Add Rotel and petite tomatoes (with juices), pinto beans and beef broth. Add equal amounts of tomato juice and V-8 juice to achieve desired consistency (i.e., do you like it thick? Add less. Like it soupy? Add more.) Stir to combine. Put crock pot on low for 4-5 hours. Taste and add salt and pepper as needed.

On the side, I serve: shredded cheese, soup crackers, fritos, cilantro, green onions, jalapenos, ground cayenne, smoked paprika and my husband always adds (gasp) sriracha. Whatever floats your boat, right?

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