BRRRRRR...it's Chili!

What could be better than a warm bowl of chili after a walk on a breezy November afternoon? Chili is perfect for the Crock-Pot: the longer you cook it, the better it tastes. After years of tweaking and gleaning from various sources, I think I have finally perfected my recipe.

For the chili you will need:

• 1 lb lean ground beef
• 1 medium onion, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 4 cloves garlic, minced
• 1- 28 oz can diced tomatoes, drained
• 1- 14 oz can red kidney beans, drained and rinsed
• 1- 14 oz can Heinz Chili Style Pinto and Red Kidney beans (do not drain)
• 1/2 tsp cumin
• 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp oregano
• 1 tsp (+/-) chili powder
• 1 splash Worcestershire sauce
• 1 tbsp olive oil

Heat olive oil in a large skillet. Saute garlic, onion, and peppers until softened. Add ground beef and seasonings to skillet. Brown beef until thoroughly cooked. Add beans and tomatoes to skillet and simmer until heated through. Pour entire contents of skillet into Crock-Pot. Cover and cook on Low for 8-10 hours. Serve topped with shredded cheddar cheese and a dollop of sour cream.

Enjoy!