It’s quite a sports season for the San Francisco Bay area, what with our World Series win and the chance to win the Superbowl. But try as I might, I’m just not a big football fan. I’ll be in a supporting role, grading homework and outlining lectures—with a big pot of chili in the slow cooker for hubby. He likes his football solitary, so he turned down Superbowl Party invitations in favor of an afternoon in his recliner, the dogs at his feet.

And my chili cooking up.  Here’s the recipe for easy, delicious slow-cooker chili.

INGREDIENTS

1 pound lean ground beef (sometimes I use less)
garlic – 1 clove minced
2 cans kidney beans, drained
(add another if you like it really thick)
2 15 oz cans tomato, I used chopped, salt-free
1 onion, chopped
Tabasco
Chili powder or chipotle powder to taste
1 tsp black pepper
a bit of cumin (if you like it)
1 chopped red or yellow pepper
1/2 cup red wine
splash of Tabasco
smoked paprika to taste
Jalapenos (if you love them, we don’t)

In a skillet, cook ground beef through with onion and garlic. I don’t cook all the onion in the skillet; the rest go in the slow cooker raw  Beef shouldn’t have any pink remaining–cook it well.

Add all ingredients to Crockpot and stir until well-mixed. Add liquid if needed to reach your preferred consistency.  Cook on low 6-8 hours.

Taste and adjust seasoning–everyone likes a different degree of heat. I’m always fiddling with the spices to get the right flavor. You can buy a package of pre-made chili seasoning, but I have so many spices at home I just use what i have.

Top with sour cream, a sprinkle of cheddar and serve with crustry bread, or my husband’s favorite, Honey Corn Bread,
which he likes to make himself.

Yes, the husband bakes. A bit. And not always with a package.

There you have it. A perfect crockpot chili for Superbowl Sunday.  Enjoy!