Chili Night

It's cold, it's College Football Saturday, which means it's time to have some chili! We use the "Texas Chain Gang Chili" recipe. I believe its' from this book, but since I found it online I'm not sure, so here are the ingredients:
1/4 cup olive oil; 2 yellow onions; 8 cloves garlic; 4 jalapenos; 1.5 lbs ground beef; 1.5 lbs beef chuck, cubed; 2 tsp salt; 5 Tbsp chili powder (or fresh/dried ancho chili pods); 2 Tbsp cumin; 2 Tbsp oregano; 1 28oz can crushed tomatoes; 3 cups beef stock; 2 16oz cans dark red kidney beans.

Chop and sautee the onions and garlic first:

Meanwhile chop up the jalapenos. We remove the seeds. Oh and by "we" I mean my husband:)

Sautee it all some more and move it to the slow cooker:

In the same pot brown the meat:

And add the spices:

We decided to let it simmer for an additional 30 minutes because the chuck was kind of tough and this really helped.

Add the broth and tomatoes (not the beans):

Then we transferred it to the slow cooker:

About 5 minutes before we were ready to eat we added the kidney beans:

Serve it with some corn muffins:

And top it with some sour cream, cheese and spring onions:

Served over rice....Yum!