Warm and Cozy Slow-cooker Chili

It's my favourite time of year - sweater weather, NFL Football, Hockey Night in Canada. Even in Arizona, the temperatures dip a bit and we crave belly-warming meals. One of our go-to's that can feed an army is this chili. The recipe below is with ground turkey, but if you're craving a richer flavour (or a cheaper option) ground beef works just as well. A lot of the seasoning measurements are very approximate too - add more of chili powder if you like it hot and spicy, add more cumin and paprika if you're looking for some more complex flavours. I normally just add a dash of this and a pinch of that, tasting until its what I crave. And don't forget the toppings! Sour cream, green onions, shredded cheese, and diced jalapenos are just a few of our favourites. Enoy!

Slow-coker Chili

1lb ground turkey S&P 1 tsp dried red pepper flakes 2 tsp chili powder 1/2 - 1 tsp smoked paprika 1/2 - 1 tsp cumin 1 tsp unsweetened cocoa powder 1 can tomato paste A few pinches red pepper flake (as much as you like - more = spicier!) 1 bottle of beer - reserve 1/4 cup)

1 medium onion - diced 1 can each: red kidney beans, white kidney or navy beans, black beans, yellow corn - all drained and rinsed 2-14oz cans diced tomatoes - with juice 2 bay leaves Black Pepper to taste

1. Brown turkey over med-high heat in a dry frying pan. Season with cumin, chili powder, paprika, cocoa powder, salt and pepper. Drain and set aside. Return pan to med-heat. Add tomato paste and red pepper flakes. Cook 1-2 minutes. Add beer, scrapping bottom of pan for any "brown-bits" left from the turkey. Reduce beer-tomato mixture, 5 min. Stir turkey back into pan, then add to slow-cooker. 2. To the turkey mixture, add diced onion, beans, corn, diced tomatoes, and bay leaves. Stir mixture until all ingredients are well incorporated. 3. Cook 3-3.5 hours on high, or 6-7 hours on low. Mix before serving. If Chili appears too liquidy, dissolve 3 tbsp corn startch with reseved 1/4 cup beer. Stir into chili 10-20 minutes before serving. 4. Serve with sour cream, grated cheddar cheese, and sliced green onions.