If you know anything about the area I live in (southern California...), you know usually by the end of May, actually at the start of may....we're usually in the upper 90's to 100's. Now i'm not complaining by any means, I love this kind of weather, but it's very very strange. My poor garden doesn't know what to do, neither do the animals.
So I'm going off menu and making slow cooker chili. I love this recipe. It takes damn near no effort. I'm writing this recipe with the can measurements as not everyone cans their own veggies and have to rely on the store stuff. The only store canned stuff I used was the chili beans
you will need:
2 lbs ground beef
2 cans (14 oz) chili beans or kidney beans but chili beans are the best for this
2 cans (14 oz) dices tomatoes
1 can (14 oz) tomato sauce
1/4 cup chili powder
1 tbsp cumin powder
1/2 onion minced
6 cloves of garlic minced
1 tbsp salt
1 tbsp pepper
1-2 cups water
Brown the ground beef, add onions and cook until they are translucent, add garlic and stir then turn off heat.
Dump everything into the slow cooker and stir to mix.
Cook on low for 8 hours.
serve in bowl topped with cheese and some cornbread and enjoy!