Nest and Fledgling

Slow Cooker Chili

1 tablespoon oil

1 1/2 pounds ground sirloin

1 medium onion, coarsely chopped

1 green pepper, chopped

1 cup chopped carrot

3 to 6 tablespoons chili powder

1/4 teaspoon coarse sea salt

1 to 4 garlic cloves, crushed

1/4 teaspoon cayenne pepper

1/4 teaspoon fresh ground black pepper

1 cup water

2 cans kidney beans or black beans, rinsed and drained

2 cans diced tomatoes, undrained

1 bottle tomato sauce (We like Paul Newman’s Sockarooni best.)

Brown beef in oil and drain. Put beef and all remaining ingredients into slow cooker; stir. Cover and cook on low for 6 to 8 minutes. This is a practically foolproof recipe that lends itself well to variations. For example, last Sunday I doubled it to fill my biggest Crock-pot. I added a cup of heirloom cherry tomatoes and three gold bell peppers, and left out the carrots. We served it with shredded cheddar and sour cream, and fresh-from-the-oven cornbread.