I become a warm, hearty meal kind of girl in the winter time. I love something filling and savory for dinner. It’s rare that we go a week without trying at least one new recipe, but there are certain meals that I come back to time and time again, and when I’m not sure what to make, it’s usually one of these in the winter…
Chili & Cornbread. It’s not really fall and the kick-off of the cooler weather until we’ve made our first batch of chili for the year. We serve ours with sour cream, cheddar cheese, and Fritos, and always, always, always Trader Joe’s cornbread.
Chorizo Chili
Ingredients
- 1 1/4 lb ground beef
- 1/2 lb fresh beef chorizo
- 1 med yellow onion chopped
- 1 med red bell pepper chopped
- 3 cloves garlic minced
- 15 oz diced tomatoes
- 6 oz tomato sauce
- 3 c beef broth
- 3 T Penzey’s Chili 3000 powder
- 1 1/2 t dried oregano
- 1 t ground cumin
- 1 t salt
- 1/2 t ground black pepper
- 2 Cans 15.5 oz red kidney beans drained and rinsed
- 1 Can 15.5 oz black beans drained and rinsed
- 1 can 15.5 oz small red beans drained and rinsed
- 1 can 15.5 oz pinto beans drained and rinsed
Instructions
- Place in large Dutch oven over medium heat, brown beef and chorizo. Add onions, bell peppers, and garlic. Cook 5 min until cooked through. Add all remaining ingredients, stir well, bring to a boil.
- Reduce heat to a simmer and cook at least 30-35 minutes
I love to start it in a dutch oven on the stove in the morning and let it simmer all day.
Chicken and Dumplings.
I don’t think I realized what a chicken and dumplings fan I was until my adulthood. It’s not something that we grew up eating. In fact, I can’t recall ever trying it until I was fully grown and out on my own. But it’s quickly taken over my heart for its heartiness with that chicken noodle soup comfort vibe. My favorite chicken & dumpling recipe is from Half Baked Harvest.
Homemade Burrito Bowls
I throw a pork butt in the slow cooker in the morning to make carnitas, and then serve it in the evening with Mexican rice, sour cream, cheese, black beans, and hot sauce. The entire family eats every last bite, and it’s warm and super filling.
Slow Cooker Pot Roast
There’s just something about winter that makes me think pot roast. Maybe because it’s something my dad would regularly make for us growing up. I’ve found my favorite recipe, like most things in the kitchen, is very simple. I like to serve it with some croissants or biscuits.
Slow Cooker Pot Roast
Ingredients
- 1 chuck roast
- Small potatoes
- Baby carrots
- Stick of butter
- Au jus gravy packet
- Ranch packet
- Salt & pepper
Instructions
- Season roast on all sides with kosher salt and pepper
- Brown each side for 3-5 minutes to develop good crust on the roast before cooking all day.
- Toss veggies in the bottom of the crockpot with salt, pepper, 1/2 of ranch packet, 1/2 of au jus packet
- Place roast on top and add remaining seasoning
- Slap a stick of butter on top & cook in slow cooker on low 7-8 hours
Zuppa Pesto Toscana Soup & Salad
Now we’re back to my love of soups in the winter. I love making a big batch of soup over the weekend, and then having it for lunches all week long. It’s easy, filling, and delicious. My favorite the last couple of years has been Half Baked Harvest’s recipe. I don’t use spicy sausage because #kids. And instead of kale, I use spinach instead. It’s delicious!
What are your go-to winter meals?
We make some variation of nearly all these dishes! Tomorrow I plan on making a white chicken chili and I’ll probably end up making cornbread to go with it.
Do you have a white chicken chili recipe you like?? I’ve tried several and have yet to settle on one that I want to make over and over again.
I love cozy dinners…chili, soup, casseroles. Besides being tasty, I love that there are always leftovers.
Yum!! I’m bookmarking this post!