Recipe: Slow cooker chili

It's just about fall. It's getting cooler outside. There's football. And, also really busy weeknights with homework and soccer and other activities. In other words, there's not a lot of time to cook.

It turned out delicious. In fact, my husband, who isn't a huge fan of slow cooker meals, exclaimed, "You made this in the Crock-Pot?!"

1/2 teaspoon black pepper

Put the oil in a large pan and brown the meat and saute the onions, garlic and bell pepper. Drain off about half of the liquid and fat from the browned meat and veggies. Add it to your slow cooker along with all of the other ingredients. Stir. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

This chili calls for all kinds of toppings, including sour cream, avocado, shredded cheese, tortilla chips or hot sauce. My husband added another chopped chipotle chili pepper to his bowl to really spice it up. You also could serve this over pasta or rice.

This recipe was enough to feed my family of light eaters two dinners, along with a couple of lunches for my husband.