Today is also a rather chilly day, so I thought chili would be nice. Even though this is my own recipe, I never manage to follow it. This time I added an Anaheim chile, didn't use all those tomatoes (just one big can of diced and a smallish box of crushed), and I left out the cinnamon stick. Because I don't have any. I'll include an "after" photo once it's actually served.
2 lbs ground chuck
1-2 onions, chopped
3-4 cloves garlic, minced
large handful sliced fresh mushrooms
Pour into crock pot:
2 cans Ro-Tel tomatoes (mild or regular)
1 can petite-diced tomatoes
1 can plain tomato sauce (full size)
1 can frijoles negro
2 T chili powder
1 tsp oregano
1 tsp cilantro
4 dashes cayenne (or 1/4 tsp spicy smoked paprika, if you have it)
1 T cocoa powder
1 cinnamon stick
Start in the morning, ready by dinner. Start after lunch, might need to put it on "high." It's flexible.
There it is. Chili. With tortilla chips, to make it pretty. The Little Guy's hand is in the background, adding chips to the guacamole. He then inhaled the guacamole and demanded more. Like his mama, he's Mexican at heart.