Snowpocalypse Spicy Slow Cooker Bean Chili

Snowpocalypse 2014 has made its way to Detroit!  Lucy seems to be enjoying the snow up to her belly. I'm more of an indoor cat, so I won't be making snow angels anytime soon.  While Eric has settled himself onto the couch to watch football, I've decided today is Chili Sunday!

Nothing makes my heart (and tummy) happier than a delicious crock pot meal, especially one that only takes about 10 minutes to prepare.

1 - Gather your ingredients.  The best part about this recipe is that you can make your chili as spicy (or mild) is you prefer by adjusting a few ingredients. I used six cans of various beans (great northern, pinto, hot chili and red kidney beans), two cans of diced tomatoes with green chilies, diced jalapenos, minced garlic, frozen bell peppers and onions, tomato sauce, cumin, chili powder, creole seasoning and crushed red pepper.

2- Drain beans.  I like my chili to be thick, so I drain the liquid from my beans.  It doesn't serve as a flavor enhancer and I'd rather thin it down with tomato sauce later on.

3- Add vegetables.  I use two cans of diced tomatoes with green chilies, a small can of diced jalapenos and a bag of thawed bell peppers and onions.  You could buy fresh veggies and cut them yourself, but let's face it, this is a lazy crock pot meal - ain't nobody got time for that.  (Note, if you want to make a mild chili, do not use a whole can of jalapenos.  Perhaps, omit the jalapenos altogether.  You could always add them as a topping when served in case someone in the house likes spicy and someone else doesn't.)

4- Add tomato sauce. I start with one 8 oz. can of tomato sauce and stir it in before deciding if I am happy with the consistency of the chili.  Some times I add another can.  This is purely personal preference and won't affect the flavor of your chili.

5- Season your chili.  The numero uno importante seasoning when making chili is cumin.  That is what makes chili taste like chili and not bean soup.  I sprinkle in some cumin, maybe 2 tsp.  Then I add about 2 tbsp. of minced garlic.  If you want mild (aka boring) chili, stop there.  But if you like it spicy, keep reading:  I then add about 1 tbsp. of crushed red pepper, 1 tsp. of chili powder, and 1 tsp. of creole seasoning.  I wish I could be more helpful, but I really just pour the seasonings in blindly.  You can't really go wrong with chili - but make a mental note for next time if you think you could add more or less of anything.

(Note: If you don't own creole seasoning, I suggest you invest in it.  It's similar to a Cajun seasoning and I use it in place of salt and pepper when I season almost everything.  It's also AMAZING on French fries.)

6- Cover and cook!  Cook on high for 3-4 hours or low for 6-8.  This is perfect to leave cooking while you're running errands in the afternoon or to come home to after work.

7- Nom nom nom.  When it's time to feast on your chili, we usually just eat it as is, but it's also delicious with crackers, sour cream, or shredded cheddar cheese on top.

The worst part of making chili is opening all the cans!  Remind me to ask for an electric can opener for my birthday.  Or a personal chef.  Whatever my mom can afford.

The best part of making chili is eating it for days!  We portion the leftovers into single serving containers and freeze them for quick and healthy lunches!

Variations:  Add browned ground beef, turkey or chicken.  Adding corn and taco seasoning will make it a south-western chili.  Serve over rice or noodles for a more hearty meal.  Simmer on the stove for 45 minutes if you don't have the time to slow cook.