What you need:

1 15 oz can dark red kidney beans
1 15 oz can light red kidney beans
1 15 oz can sweet or white corn
2 15 oz cans diced tomatoes with green chiles
1 20 oz can tomato sauce
1.5-2 lbs ground beef
1 large white or yellow onion, diced
3 cloves garlic, minced
1/2 cup water or beef broth
3 teaspoons cumin
2 tablespoons chili powder
1 teaspoon ground coriander
2 teaspoons paprika
1 teaspoon cocoa powder
1 teaspoon granulated sugar
olive oil
salt and pepper

How to:

1. In a large skillet, heat olive oil over medium-high heat. Once hot, add diced onion and cook until soft. About 3 minutes in, add minced garlic. Once aromatic and cooked through, add to crockpot. In the same skillet, cook the beef over medium-high heat. Once the beef is brown, drain leaving only a little bit of the juice from the mean and add to the crockpot.

2. Now add the diced tomatoes, tomato sauce, water or broth, cumin, chili powder, coriander, paprika, cocoa powder, sugar, salt and pepper. Stir, cover, and cook for 5-6 hours on high.

3. Add the kidney beans and corn at the end, about 10 minutes before serving time so they can heat through. Serve with cheese, sour cream, tortilla chips, or whatever you prefer with your chili.

Leftover chili is the best chili! Since this makes so much chili, we were able to feed 6 people and have plenty for chili hot dogs the next day! This makes for the perfect fall or winter food and it’s so easy. It took me about 25 minutes total to prep and add everything to the crockpot and then you wait 5-6 hours until you can eat it. The smell that it will provide in your home while it cooks will keep your mouth watering until you’re able to eat it. If you prefer your chili not as thick, add some more water or broth when you add the kidney beans and corn. Recipe based off of:http://www.cookingclassy.com/2013/02/slow-cooker-chili/.

Chili represents your three stages of matter: solid, liquid, and eventually gas.

-John Goodman