Today’s version of slow cooker chili is an experiment in a) compensating for half the required amount of ground beef and b) cooking from memory. I was on the right track when I decided to put six grated carrots in for more bulk, but I don’t think the chili needs three cans of water; I think I was confusing it with the chicken tomato veggie stew. I hope I put in enough garlic… Find out tomorrow!!!

1 pound ground beef, browned in garlic and drained

2 cans [~30 oz] black beans, rinsed and drained

2 cans [~30 oz] diced tomatoes with basil, garlic, and oregano

3 diced tomato cans’ worth of water

5 cloves regular garlic, minced

2 cloves elephant garlic, minced

1 big yellow onion, chopped

6 carrots, grated

1 tbsp cayenne pepper

2 1/2 tbsp chili powder

miscellaneous amounts of salt and parsley flakes

Mince garlic. Put in with beef; brown beef; drain. Put beef and all other ingredients in slow cooker. Add preferred amount of salt and parsley. Cook on low for 10-12 hours.

EDIT: Way too much water makes this soupy and seems to dilute the flavor. There’s a lot of burn from the cayenne and chili powder, but the garlic seems to be lost in the confusion. I like the addition of the carrots, but I think this really needs another pound of beef to support the amount of fresh garlic I put in. Edible but really boring.