I can't count that high.
Into the crock pot on high.
1/2 pound large plate ground chuck
1 smallish onion. (course dice)
2 + cloves of garlic (course dice)
1 red pepper Cored and seeded (diced)
Big splash of liquid smoke
Cook on high until onions and pepper are softened stirring as you go. (Aprox 1 1/2 to 2 hours)
Now toss in
1 cup of red beans you soaked in enough water to cover since you thought about soaking them. If you didn't think to soak them then go ahead and toss them in anyway. They'll cook either way.
1 Tsp generic Chili Powder
1 Tsp Cumin
1 Tsp Paprika
About 1/4 tsp of dried Cilantro you've had sitting around for ages since you don't really like Cilantro and want to clean out the spice rack.
1 tsp of "Organic" Adobo Seasoning you bought on a whim and want to use up before you kick the bucket.
2 dried hot peppers you've had from last years harvest and you believe one is a cayenne but have no idea what the other is.
1/2 tsp of dried cayenne pepper in case the second pepper was a weakling.
Did I mention Stir, stir, stir.
Let that concoction go for about 1/2 hour. The spices like to cook a bit or so I tell myself.
2 cups chicken stock because those beans will need more liquid and you just made it and haven't yet portioned it out to freeze for use at a later date so it's easier then digging through the freezer to find the beef stock you made ages ago.
That's it. Time to relax and wait for the chili to be done and the way to tell that is when the beans are done.
Taste often and adjust S&P and heat as necessary.
Okay I lied. That's not tonight's menu.
But it's what I've been cooking as I puttered around the house today.
Much more interesting then the hot dog I'll have for dinner.
And that dog just might find a bit of chili as a topping but the chili is going to be lunch next week and frozen portions for the future.