As I opened the front door Tuesday for our normal morning walk, I noticed an immediate chilly breeze. My dog stuck one paw out the door, looked at me like I was crazy and made a move for upstairs.

After retrieving him from the bedroom, we compromised on a brief, brisk walk in exchange for a Milk Bone upon return. My usually-eager-to-be-walked but painfully-cold-natured hound wouldn’t last 10 minutes anywhere north of the Red River.

I had to admit, though. The chilly weather was a little alarming.

But the cool, crisp morning — as brief as it may had been — sure welcomed the thought of (finally) some savory cooking. Stews and soups and all the warm, bold flavors that blend together for hours over a hot stove.

It won’t be long, now.

The truth is, I already jumped the gun a bit over the weekend with my first pot of chili since February. Rather than settle for chili powder, I put a south-of-the-border spin on this Lone Star dish by throwing in a few toasted Guajillo chiles in for seasoning. I call it Mex-Tex.

But for stews that really soar, a fool-proof tool is always the slow cooker, or Crock Pot. Throw it all together, turn on the heat on your way out the door and come home to all kinds of wonderful aromas. A thick beef stew is the perfect invitation for a cozy evening indoors, with loved ones — and your spoiled rotten, shivering dog — huddled around the fire. It’s Texas: We have to take advantage of such brief occurrences.



Slow Cooker Chicken Soup

• 1 package McCormick Slow Cookers Chicken Noodle Soup seasoning

• 1 lb boneless skinless chicken breasts, cut into 3/4-inch cubes

• 2 cups sliced carrots

• 1 cup sliced celery

• 1 cup chopped onion

• 5 cups water

• 1 cup uncooked medium egg noodles



Place chicken and vegetables in slow cooker.

Mix Seasoning and water until blended. Pour over chicken and vegetables. Cover.

Cook eight hours on low. Stir in noodles. Cover. Cook 10 minutes longer on high or until noodles are tender.



Jeff’s Chili

• 1 1/2 lbs ground beef 

• 1 large chopped onion

• 4 minced garlic cloves 

• 1 tablespoon chili powder 

• 4 guajillo chiles, seeded, toasted and soaked

• 1/2 teaspoon salt 

• 2 teaspoons ground cumin 

• 1 teaspoon dried oregano 

• 1/4 teaspoon cayenne 

• 2 (15 1/2 ounce) cans kidney beans 

• 1 (28 ounce) can diced tomatoes 

• 1 (6 ounce) can tomato paste 

• 4 jalapenos, seeded and diced

• 1 teaspoon sugar 

• 1 cup pale ale or beer of choice

• 1 cup shredded cheddar cheese

•1/2 cup sour cream 

Cook ground beef in large frying pan, until the meat is brown and cooked through.

Add the onion, garlic, chili powder, chiles salt, cumin, oregano and cayenne.

Cook while stirring, until onion is translucent, for about 5 minutes.

Transfer to large pot. Add the kidney beans, canned tomatoes, tomato paste, jalapenos, sugar, and beer. Stir well and bring to a boil.

Lower the heat to medium-low and simmer, uncovered, for 45 minutes, stirring occasionally.



Irish Beef Stew

• 1/4 cup vegetable oil

• 1 1/4 pounds stew beef, cut into 1-inch pieces

• 6 large garlic cloves, minced

• 8 cups beef stock or canned beef broth

• 2 tablespoons tomato paste

• 1 tablespoon sugar

• 1 tablespoon dried thyme

• 1 tablespoon Worcestershire sauce

• 2 bay leaves

• 2 tablespoons (1/4 stick) butter

• 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)

• 1 large onion, chopped

• 2 cups 1/2-inch pieces peeled carrots

• 2 tablespoons chopped fresh parsley



Heat oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about five minutes.

Add garlic and sauté one minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.