My husband was craving chili big time last week.  And chili is one of those weird things I have a hard time making on any day of the week other than Sunday.  It’s a Sunday food, no?  It needs time to simmer on the stove and smell the house up beautifully while everyone gets cozy and football is blaring in the background.

But last week on Sunday I had an event to attend.  Which meant no time to let that chili bask in its glory on the stove.  So I decided to try a stab at it in the slow cooker. Results?  Delicious.  So simple.  And perfect for days where time has got the best of you.

It’s as rich and hearty as a chili should be and it qualified for two meals that week; score.  One was heaping bowls of the goods with our favorite toppings…

…the other, nachos that were completely memorable.  I spooned leftover chili on top of  a baking sheet full of tortilla chips, sprinkled on shredded gouda cheese and baked them up at 375 until the cheese was ooey gooey perfection.  And a little toppings never hurt:  diced avocado and tomato, a sour cream/salsa mixture and sliced jalapeños on the side sufficed juuuuuuust fine

I hope this one makes your crazy days a little easier…I’ll definitely be going the “slow cooker chili route” more often than not moving forward..it’s just too simple not to!

Slow Cooker Beef and Bean Chili

Ingredients

2 Tablespoons Olive Oil

1 Large White Onion, diced

6 Cloves Garlic, finely chopped

2 Pounds Lean Ground Beef

2 (15 Ounce) Cans Fire Roasted Diced Tomatoes

1 (4 Ounce) Can Fire Roasted Diced Green Chilis

1 (15 Ounce) Can Tomato Sauce

1 Cup Beef Broth

3 Tablespoons Chili Powder

2 1/2 Teaspoon Ground Cumin

2 Teaspoons Paprika (both sweet and smoked are good in here)

2 Teaspoon Unsweetened Cocoa Powder

1 Tablespoon Tomato Paste

1 Tablespoon Balsamic Vinegar

2 (15 Ounce) Cans Beans, drained and rinsed (I prefer using 1 red kidney and 1 pinto but use your favorite)

Directions

Heat olive oil in a large skillet.  Add onion and sauté for 4-5 minutes or until onion begins to soften.  Add garlic and cook for one additional minute, stirring often.  Transfer onion and garlic to the bowl of your slow cooker.

Add ground beef to the skillet and cook until browned; drain.  Add the beef to the onion mixture in the slow cooker.  Add the tomatoes, chills, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, tomato paste and balsamic vinegar and stir well to combine.  Cook on low for 6-8 hours.  Stir in the beans and cook for 15 additional minutes.  Serve with your favorite toppings.  Serves 6+