Wicked Good Chili

I made chili in the slow cooker a few times this winter. There’s nothing better than coming home from work and smelling a pot of chili that has been cooking all day while you were out.

Here’s a list of a things I recall putting in the slow cooker last time I made a batch of chili.

Half bag of pinto beans (pre-soaked overnight)
Can of black beans
Can of whole corn
A big ol’ can of peeled tomatoes
A red pepper
An orange pepper
A few stalks of celery
Some carrots
An onion
A bunch of mushrooms
A zucchini
3-4 cloves of garlic
1 jalapeno
Tablespoon or more chili powder
Bunch of salt
Bunch of pepper
Bunch of italian seasoning
Bunch of additional oregano
Bay leaves
1 boxed thing of liquid vegetable broth

—–
1. Bring some veggie broth to a boil and throw it on top.
2. If you need some extra liquid, boil some filtered water and fill to desired level.
3. Stir it up and then drink some beer (sierra nevada); wait for it to cook for aboot 5 hours (on high heat) or 8 hours (on low heat).

—–
Serve with a splash of lime juice, Bearitos corn chips, and a wad of sour cream or cottage cheese. If it’s really cold out or you’ve had a shitty day, top with additional cheddar cheese.

Serves a dozen people, or makes enough for lunches for a week and a half.