Baby, it's chili inside!

It's been a dark, rainy day in D.C. -- the type of day for which comfort food was made. Perfect time to fire up my beloved 7-quart Crock-Pot!

Cooking, even when it's as simple as putting ingredients in a pot and letting it simmer all day, brings me so much joy. When I was little, I'd dutifully watch my mother prep the meat and chop the vegetables and add a pinch here and a dash there to make every dinner special and delicious.

To this day, I'm amazed by Mom's ability have a full time job yet serve a homemade meal for my dad, sister, and I nearly every night. Perhaps that's why I get frustrated when women tell me they're too busy to cook. All it takes is a crock-pot and an extra fifteen minutes in the morning to get a delicious supper, lunch for a week, and salvation from both the sketchy deli by your office and the $9.00 salad epidemic that has taken over D.C.

Pan to Pot Sweet & Mild Chili
1lb ground beef
2 cans diced tomatoes
1 can dark red kidney beans, drained
1 can sliced olives, undrained
1 medium white onion, chopped
1 green pepper, chopped
1 tbsp + 1tsp chili powder
1 tsp nutmeg

Brown ground beef over medium heat, adding in 1tsp chili powder. Combine tomatoes, beans, olives, onion, pepper, and meat in crock-pot. Stir in chili powder and nutmeg. Cover and cook over low heat for about 8 hours. Serve with cornbread and a dollop of sour cream, and enjoy!