There’s no limit to what your family can do for great eats when it’s chilly outside. With a hanful of simple ingredients, a dash of creativity, and a bit of teamwork, and perhaps a slow cooker, you can enjoy the best, this coming winter.

Mogul Beef Chili

Spice measurements are given as a range: the upper end of the range should produce a chili of medium spiciness; the low end represents the “bunny slope” for even the youngest children.

3 tablespoons vegetable oil

2 medium yellow onions, chopped

1 red or green bell pepper, cut into 1/2-inch pieces

3 to 5 garlic cloves, chopped 1/4 cup chili powder

1 tablespoon ground cumin

2 teaspoons ground coriander

1 teaspoon dried oregano

1/4 to 1 teaspoon cayenne pepper

0 to 1/4 teaspoon red pepper flakes

12 ounces ground beef

• Salt and freshly ground black pepper to taste

1 and 1/2 pounds chuck stew meat, cut into 1″ cubes

1 (28-ounce) can diced tomatoes

1 (28-ounce) can crushed or pureed tomatoes

2 (14-ounce) cans red kidney beans, drained and rinsed

1. Heat 2 tablespoons of the oil in a large, heavy skillet or Dutch oven over medium heat. Add the onions, bell pepper, garlic, chili powder, cumin, coriander, oregano, cayenne, and red pepper flakes. Cook until the vegetables have softened, about 6 minutes. Scrape the vegetables into the slow cooker insert.
2. Return the skillet to medium high heat and add the ground beef. Season with salt and pepper and cook, breaking up the beef with a spoon until browned, about 6 minutes. Transfer to a slow cooker.
3. Return the skillet to medium-high heat and add the remaining tablespoon oil. Salt and pepper the cubed beef on all sides. When the skillet is hot and the oil is just beginning to smoke, add the cubed beef in one layer. Brown the cubes well on all sides, 5 to 7 minutes, and then transfer to the slow cooker.
4. Return the skillet to medium-high heat and add 1/4 cup water. Scrape the skillet with a wooden spoon as the water boils to loosen all of the cooked bits from the bottom. Pour the liquid into the slow cooker.
5. Add the diced and crushed tomatoes and the beans, stir everything together, cover, and cook on high for 6 hours, or until the beef cubes are fork tender.
6. Remove the largest chunks of beef one at a time to a plate. Using two forks shred the meat, then replace it in the pot. Stir the chili and serve hot.

Serves 4