A HOUSE-Warming Party with HEART-Warming Chili

We just had our house-warming party – only two and a half months after we moved in, but hey better late than never! It took a while for us to get settled in, and it’s also pretty hard to plan a weekend that works for everyone when your husband is a cop and works every other weekend.

The house is finally in good shape, and we’re making it homey and cozy just in time for the holidays! Below are some before and after pictures of the transformation.  It’s not a big transformation by any means, but we re-painted and had the floors replaced in our living and dining room and kitchen.  Man, does it make all the difference! I’m obsessed.

IMG_3797IMG_4086IMG_4080IMG_3798IMG_4081IMG_3799IMG_4085IMG_3800IMG_4084IMG_3801IMG_4083IMG_3802IMG_4082(I forgot to take a before picture of the kitchen before we dove right into priming and don’t mind my dogs in some of the after pictures.)

Living/dining room paint color: Wet Pavement by Valspar

Kitchen paint color: Summer Morning by Valspar

Hardwood floors: Riverside Hickory by Dream Home

Our next big “new homeowners” task is landscaping the yard, but we’ll tackle that next spring! Stay tuned…

Once we landed on a mid-October date for the house-warming party, we decided to make it a chili night! I made both a red chili and a white chili, as well as some skillet jalapeno cornbread.   Here are the recipes (I doubled both of the chili recipes for the party):

Easy, Classic CrockPot Chili

(This is mine and Dylan’s recipe that we’ve been making for years, that was adapted and modified from a combination of other red chili recipes.)


  • 1 lb ground beef
  • Salt and pepper to taste
  • 1 green pepper, chopped
  • 1 yellow onion, chopped
  • 1 jalapeno, diced
  • 1 14.5oz can black beans
  • 1 14.5 oz can sweet corn cream style (when doubling the recipe, I used one can of cream corn and one can of whole kernel corn)
  • 1 10oz can Rotel original diced tomatoes and green chilies
  • 2 8oz cans Hunt’s tomato sauce


  1. In a large skillet over medium-high heat, cook ground beef until evenly browned.  Drain off grease, and season with salt and pepper.
  2. In a slow cooker, combine cooked beef, green pepper, onion, jalapeno, black beans, corn, Rotel, and tomato sauce.  Stir to distribute ingredients evenly.
  3. Cover and cook on low for 8 hours or high for 4 hours.


Slow Cooker Creamy White Chicken Chili

(This recipe was borrowed from The Chunky Chef: https://www.thechunkychef.com/slow-cooker-creamy-white-chicken-chili/)


  • 1 lb boneless skinless chicken breasts trimmed of excess fat
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 24 oz. chicken broth (low sodium)
  • 2 15oz cans great Northern beans drained and rinsed
  • 2 4oz cans diced green chiles (one hot, one mild)
  • 1 15oz can whole kernel corn drained (again, I used one can of whole kernel corn and one can of cream corn when doubling the recipe)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 3/4 tsp oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • small handful fresh cilantro chopped
  • 4 oz reduced fat cream cheese softened
  • 1/4 cup half and half


  1. Add chicken breasts to bottom of slow cooker. Top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
  2. Top with diced onion, minced garlic, great Northern beans, green chilies, corn, chicken broth, and cilantro. Stir.
  3. Cover and cook on low for 8 hours or high for 3-4 hours.
  4. Remove chicken to a large mixing bowl, shred, and return to slow cooker.
  5. Add cream cheese and half and half, stir, then cover and cook on high for 15 minutes or until chili is creamy and slightly thickened.
  6. Stir well and serve with desired toppings.


Jalapeno Cornbread

(This recipe came from an old family cookbook courtesy of my mother-in-law.)


  • 1 cup yellow cornmeal
  • 1/2 cup self-rising flour
  • 1/2 tsp. sugar
  • 1 14.5 oz can sweet corn cream style
  • 1/2 cup olive or vegetable oil (I used olive oil)
  • 1 yellow onion, chopped
  • 2 or more jalapenos, diced
  • 1 cup finely shredded cheddar cheese
  • 2 eggs
  • 1 cup buttermilk


  1. Preheat oven to 450° and grease an 8-inch iron skillet.
  2. In a large mixing bowl, combine cornmeal, flour, sugar, corn, oil, onion, jalapenos, cheese, eggs, and buttermilk.
  3. Turn onto skillet.
  4. Bake for 25-30 minutes until lightly browned.
  5. Remove from oven and let stand at least 10 minutes before serving.


These recipes were an easy and delicious way to feed a crowd! And they were perfect for a fall house-warming party.


3 Replies to “A HOUSE-Warming Party with HEART-Warming Chili”

  1. The house is perfect. You guys have done an amazing job in a short time. I think Big Daddy and Silas has plans for your yard watch out. Thanks for including us. Loved you first and always.


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