Chili is the ultimate Superbowl food, but it’s pretty darn good on an any cold winter day. I serve mine over fluffy white rice, but it’s awfully good with a side of sweet buttered cornbread as well.

In a crockpot combine:

16 oz tomato sauce
1 can (15 oz) chili beans or ranch style beans (you basically want pinto beans with spices)
1 can (15 oz) of diced tomatoes
I usually throw in a extra tomato or two if I have fresh ones from the garden–peel them by blanching and dice before adding to the pot.

Brown in skillet:

1 pound hamburger
2 medium-sized cloves of minced garlic
1/2 large onion, chopped
2 minced jalapenos or one large red/yellow/green bell pepper

When the meat is cooked, add it to the crockpot.

Add:

2 tablespoons BBQ sauce
1 tablespoon chili powder
1/2 tablespoon cumin
1 1/2 tablespoon brown sugar
1/2 tsp salt
1/2 tsp pepper

Cook on low for about four hours. (About halfway through, taste the sauce and adjust spices to your taste!)

Serve over rice with extra chopped onions and grated cheese!

For cornbread I use Martha White’s Sweet Yellow Cornbread or Pioneer brand. Most excellent!