With temperatures in the negatives, there is nothing quite as wonderful as a crockpot full of Texas Habanero Chili and a pantry full of Texas Pepper Jelly products.

If I were you – any and all of you – I wouldn’t even put the crockpot away in weather like this. Just put it on the counter in a convenient spot and leave it there.

Tomorrow morning, fill that crockpot with Texas Habanero Chili, go to work, or back to bed, or to the living room to put your feet – covered warmly in thick socks – up. Winter has come in with a blast. Stay home and enjoy it. Fire up your laptop and order some Texas Pepper Jelly products. Stock up.

And have Texas Chili for dinner!

Ingredients:

1 cup chopped onion

1/2 cup chopped red bell pepper

1/2 cup chopped green bell pepper

1 minced garlic clove

4 cups tomato juice (or crushed tomatoes with juice)

2 15 oz cans black beans

1 15 oz cans chili beans

1 cup water

1/2 pound cooked ground beef, sausage, or a mixture – if desired. Or not. This chili is good vegetarian-style, too!

1/4 cup Craig’s BBQ Sauce

1 cup macaroni

What to do:

Throw all of the ingredients except the pasta into your crockpot, give them a quick stir, set the crockpot to “low,” and get on with your business. An hour before dinner is served, add the pasta.

Make a stack of grilled cheese sandwiches; they go great with any kind of soup.

Call everybody to dinner. Stand guard over the table until everyone is seated. I learned this one the hard way.