Super-Healthy, Super-Tasty Chili!

Fall weekends are terrific for using your slow-cooker. Put the ingredients in in the morning, set it and forget it, and later that day you’ve got a big batch of a hearty, healthy meal. Today, I give you my favorite chili recipe so you have time to get the ingredients before the weekend. Enjoy!

J’s Beer and Cacao Chili

• 1 bottle (12 ounces) dark beer
• 2 pounds ground beef, buffalo, turkey, chicken, pork, or other meat (or a combination)
• 5 cans (15 ounces) diced tomatoes
• 3 white onions, chopped
• 3 green bell peppers, trimmed and chopped
• 1 bunch asparagus, cut into 2-inch pieces
• 1 can (15 ounces) black beans
• 1 can (15 ounces) kidney beans
• 1 ½ tsp. freshly ground sea salt
• 1 ½ tsp. freshly ground black peppercorns
• 2 jalapeno or serrano peppers, trimmed and diced
• 1 bulb garlic, diced
• ½ tsp. ground cinnamon
• 1 Tbsp. ground cumin
• 1 Tbsp. black pepper
• 1 Tbsp. salt
• 2 bay leaves

1. Place all of the ingredients in a slow cooker and cook on low for eight hours, stirring once or twice.

Photo 54--Slow-Cooker Chili



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