Slow Cooker Chili

Tools:

• Large skillet
• Slow cooker
• Rubber spatula
• Cooking spoon
• Ladle

Ingredients:

• 1 pound of ground beef
• 1 medium onion diced medium
• 4-6 cloves of garlic minced 
• 1 medium bell pepper diced medium
• 2-4 serrano peppers (optional)
• 2 jalapeno peppers (optional)
• 1 14 oz can of diced tomatoes, (I like to use salt free)
• 1 14 oz can of whole tomatoes, (I like to use salt free)
• 1 can of red kidney beans
• 1 can of black beans
• 2 Tbsp Tomato paste
• 2 cups of chicken or beef broth
• 2 Tbsp of chili powder 
• 2 Tbsp ground cumin
• 1 Tsp of cayenne pepper
• 1/2 Tsp of ground cinnamon
• 1/2 Tsp of ground Nutmeg
• Salt & pepper to taste
• All purpose seasoning
• Italian seasoning
• Toppings of your choice: shredded cheese, sour cream, pickled jalapeños, olives, etc. 

Directions:

1. Heat a tablespoon of olive oil in a large skillet. Once hot add vegetables (onion, garlic, & peppers) & sauté until onion starts to turn translucent. Remove vegetables from pan and place in slow cooker.
2. Add ground beef into skillet, break into pieces, season (chili powder, cumin, all purpose seasoning, salt & pepper, Italian seasoning, cayenne pepper, cinnamon, & nutmeg), & cook until browned. Once fully cooked, add to slow cooker.
3. To your meat and veggies, add: both cans of tomatoes, tomato paste, Italian seasoning, salt & pepper, & chicken broth. Stir, place the lid on, & cook for 2 hours on low stirring occasionally & mashing the whole tomatoes. 
4. After 2 hours, add beans and stir. Cook for an additional hour.
5. Once mixture is dark red and thick, serve in bowls with your favorite toppings & enjoy. I like to top mine with shredded cheese, sour cream, & pickled jalapeños with sweet cornbread on the side &/or tortilla chips for dipping!