📖 Instructions

1. First things first, we need to prep those veggies. Finely chop one large onion, two cloves of garlic, and one green bell pepper. Don't cry, you got this! If you find yourself tearing up, remember that onions are just tiny, pungent little water balloons trying to make you feel their pain. You are stronger than an onion.
2. Next, heat up a large skillet over medium heat. Add a tablespoon of olive oil and sauté the onions until they soften, about 5 minutes. Then, toss in the garlic and green pepper and cook for another 3-4 minutes, or until slightly tender. Get that veggie aroma going!
3. Now, for the star of the show: the cumin! Add 2 teaspoons of ground cumin to the skillet and cook for about 30 seconds, stirring constantly, to release its amazing aroma. It's going to make your house smell divine. If you don't have cumin, you could try coriander, but the experience may be different, so don't go changing a masterpiece!
4. Dump that flavorful veggie mixture into your 6-quart slow cooker. Don't worry about washing that skillet thoroughly—it will get used again.
5. Add one (28 ounce) can of crushed tomatoes, one (15 ounce) can of tomato sauce, and one (15 ounce) can of kidney beans (rinsed and drained). This is your chili's base. It's all about that delicious, rich tomato flavor. If you are feeling adventurous, you can try different types of tomatoes, too.
6. Now for the spice! Stir in 1 tablespoon of chili powder, 1 teaspoon of oregano, and 1/2 teaspoon of salt. Feel free to adjust the spices to your liking. But remember, it's always easier to add more spice, than to take it away. I learnt this lesson the hard way when I was attempting to make a 'mild' curry for my super spicy food loving friend. Let's just say she wasn't impressed.
7. Next, grab 1.5 pounds of ground beef (or your preferred type of meat, or even lentils for a vegetarian chili!) and add that to the slow cooker. Stir everything together to combine. Mix thoroughly. Don't be shy.
8. Set your slow cooker to low and let it simmer for 6-8 hours, or high for 3-4 hours. This is the time for you to relax and focus on something else, or maybe just watch your chili simmer on low heat and be mesmerized by the deliciousness.
9. When the chili is finished, check the seasoning and adjust as necessary. Taste and make any adjustments—salt, pepper, more chili powder—whatever your heart desires. Maybe a dash of cumin? Why not?
10. Before serving, give your chili a good stir, and then ladle it into bowls. Garnish with a dollop of sour cream, a sprinkle of shredded cheese, some chopped cilantro, or whatever delicious toppings make you happy. And there you have it! A slow-cooked, cumin-infused chili that's sure to warm your soul and impress your taste buds!