Easy Slow Cooker Chili

Today is what my dad would call a grim day. It is overcast, and rainy, and while the temperature isn't all that low (52° F), the humidity is high, giving the day a damp, bone-chilling feel. On days like today, warm and soothing comfort food is in order, particularly so when I am still grumpy from having to set all of the clocks back.

Chili sounded so good to me that I decided to throw some in the crockpot early this morning and let it slow cook all day. Because, when I buy onions and peppers, I dice them and bag them and put them in the freezer, aside from browning the beef, this was pretty much a measure and dump recipe. It’s a hearty main dish on its own, but positively delectable when a lot of toppings are piled on, and super yummy with a side of corn bread.

Easy Slow Cooker Chili

1 pound ground chuck

1 medium onion, diced

1 green bell pepper, diced

2 cloves garlic, minced

1 15-oz. can tomato sauce

1 15-oz. can kidney beans, drained

1 15-oz. can cannellini beans, drained

½ cup chopped parsley

1 cup water

½ cup red wine

1 tsp. beef soup base

1 T. chili powder

1 tsp. cumin

1 tsp. smoked salt

1 tsp. dried basil

1 tsp. dried oregano

¼ tsp. freshly ground black pepper

Place the beef in a skillet and cook over medium heat evenly brown. Drain on paper towel-lined plate.

Place the beef in a slow cooker along with the rest of the ingredients. Give it a good stir and cook on low for 7-8 hours, or high 5-6.

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Polly Bergen’s Chili is another family fave.

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