Tuesday, December 10, 2013


Guys, the holidays are here in D.C.!

Right now, I'm on my lunch break from work, my roommate and I are sitting in pjs at our kitchen table. Picture laptops, christmas music, evergreen candles, our pretty little tree, and soft snow falling outside of the window. Yep that's right, it's lovely in here.

Now that it's finally feeling like Christmas and snow is dusting everything I can see, I wanted to share my new favorite chili recipe with you.

Josh and I made this stunner for our parents when we hosted them for dinner a few weeks ago to talk about wedding venues. It was SO EASY and SO GOOD. And even better, you can put it all into a crockpot and then call it a day, watch Love Actually + White Christmas for a movie marathon and when you're done it's done. Winning.

Before I get into the recipe I also wanted to share a little love update. Josh and I are happily progressing in our wedding planning and now that we have the date and the venue other wonderful things are starting to fall into place. We have a DJ, photographer and florist that we are really excited about and I'm starting to really build my vision for our wedding over here too.

Now I just need Josh to create his own Pinterest board. :)

ALSO our engagement (I'm crying just thinking about it) was featured on Traci J. Brooks Photography as well as Capitol Romance! I cannot even begin to thank Bree and Traci for this wonderful honor. It still feels like a bit of a dream in these parts so seeing our story reach others makes it more real and if you can imagine it, even more happy.

Stay warm out there and as always, please feel free to share wedding, cooking, and holiday tips.

Baby It's Cold Outside Chili
(based on this recipe)
  • 3 tablespoons olive oil
  • 1 giant onion, diced
  • 1 normal-sized red pepper, diced
  • 6 medium garlic cloves, diced
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 2 pounds lean ground beef (we got the good stuff at Whole Foods and it made a huge difference)
  • 1 1/2 teaspoons salt
  • 1 (28-ounce) can diced tomatoes
  • 1 (14-ounce) can tomato sauce
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • Shredded cheddar cheese (to top)
  • Sour cream (to top)

  • Throw the oil, onions, pepper, salt, and garlic into a frying pan and simmer until they are soft. ~10min.
  • Then throw in the chili powder and cumin and mix for a minute or two.
  • Add the ground beef and cook until it's no longer pink at all. ~10 min.
  • Pour the frying pan mixture into the slow cooker. 
  • Add everything else except the toppings (cheese, sour cream)
  • Cover and cook on high for 4 hours.
  • Add toppings if you want.
  • Eat it and sing Christmas carols. But not with your mouth full. 


  1. Oh, congrats on all the exciting wedding updates! What a fantastic time, and these holidays will always be so special for the two of you. :) I love the sound of this chili -- it's a favorite dish of mine! Everyone has their own favorite (usually family!) recipe, but I love to switch them up and try different things!

  2. Let me know if you try this one. I'd love to get your suggestions for what to add in Meg. :)

  3. I'm so excited for you!

  4. Eeee! Thanks Amanda! It's all very surreal (still!) but I can't wait to marry him. :)


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