Erik had a craving for chili, so I decided to cook up a big batch. (Comes in so handy for lunches!) And even though it was a fairly hot day, we both enjoyed a big bowl of slow cooked chili. We were so excited to eat it - I forgot to take a picture! So you will have to use your imagination! Here is my recipe for slow cooker chili.

Equipment you’ll need:

• Slow Cooker
• Large skillet

Ingredients:

• 2 lbs. ground beef
• Olive oil
• 2 cans chili ready tomatoes with onions
• 1 can tomato sauce
• 1 can petite diced tomatoes, drained
• 1 can kidney beans
• 1 can pinto beans
• 1 onion, chopped
• 1 jalapeño, chopped (optional)
• 1/8 t. cayenne pepper (optional)
• 1/2 t. white sugar
• 1/2 t. oregano
• 1/2 t. black pepper
• 1 t. salt
• 1 T. cumin
• 1/4 c. chili powder

Instructions:

Take out your large skillet and over med-high heat place 1-2 T. of olive oil in the bottom and add the ground beef. Cook until browned and crumble.

Add the browned beef to the slow cooker and add the rest of the ingredients. Cook over low for 8-10 hours.

We love to top ours with cheddar cheese with a nice piece of hearty bread to dip with! Enjoy!