For some reason, New York has been freakishly hot well into October. I'm talking 85 degrees, which is not the norm for my neck of the woods. Luckily, over the weekend, we had a slight drop in the temperature due to rain. So what better way to spend a rainy day other than whipping up my infamous chili. The best part about this recipe is that, once you throw everything into your crock pot, you just have to be patience and let it do its thing. Like seriously, who doesn’t love a dish you don't have to hover over every five seconds. 

1 lbs ground beef
1 green pepper, roughly chopped
1 red pepper, roughly chopped
1 Spanish onion, roughly chopped
1 28 oz can tomato sauce
2 cans fire roasted tomatoes, diced & drained
2 cans organic red kidney beans, drained
1 can green chilies, diced and drained
4 cloves fresh garlic
3 tablespoons chili powder
2 tablespoons smoked paprika
1 tablespoon onion powder
1 tablespoon sage, dried
1 teaspoon cumin
1 teaspoon cayenne pepper (optional)
Salt / Ground black pepper
Olive oil

Slow Cooker

In a medium mixing bowl, combine ground beef and a pinch of paprika, chili powder, salt/pepper and set aside. In a skillet over medium heat, add olive oil. Toss in roughly chopped peppers, onions & garlic and cook until translucent. I prefer to roughly chop, instead of dicing, my veggies because it makes my chili more hearty. Next add the seasoned ground beef and cook until meat is browned. In a small bowl combine all the dry ingredients; chili powder, paprika, onion powder, sage, cumin, and salt/pepper. Add tomato sauce and seasoning to the skillet and reduce heat. Adjust seasonings as needed. Once sauce is reduced to a simmer, remove from heat and add sauce to crock pot. Add diced tomatoes, green chilies and kidney beans to crock pot and stir to thoroughly mix. Cook on low for 7-8 or high for 3-4 hours. Serve over jasmine rice and top with an unlawful amount of cheddar cheese and sour cream. Perfect rainy day feast.