How about a chili recipe that warms the whole body?
Slow-cooker Black Bean Chili:
1/2 - 1 lb. pork or chicken, cut into bitesize cubes (I use whatever pork is on sale, buttefly chops, or country style ribs; I use chicken breasts.)
16 oz. jar of thick chunky salsa
3 15 oz. cans black beans (or equivalent from dry) drained and rinsed
bell peppers - the original recipe calls for 1 medium red; I use whatever I have on hand and make it more colorful with red, orange, yellow and green peppers.
1 medium onion, chopped
1 teaspoon ground cumin
2 teaspoons chili powder
1 1/2 teaspoons dried oregano
Combine all ingredients in slow cooker, cover and cook on low for 4 - 6 hours, until meat is done (shorter for chicken, longer for pork).
Serve with cornbread muffins. You can also garnish with a dollop of sour cream, and or grated cheese. I like it sprinkled with Parmesan. It is also delicious served over brown rice.
This is a delicious alternative to the ground beef, red bean chili, in fact, I prefer it!!