6-Hour Slow Cooker Chili

Notes:
Please note that this recipe is highly adaptable, and I encourage you to play around with the kinds and quantities of herbs and spices to fit your own tastebuds.
This recipe makes a large quantity. You will need a slow cooker with a minimum capacity of 5 quarts.

In a large, heavy saute pan over medium-high heat, brown the beef. Using a slotted spoon, transfer beef to a slow cooker. Pour out any fat left in the saute pan. Add the ground turkey to the saute pan, brown it, and transfer it to the slow cooker with a slotted spoon. Add all the remaining ingredients to the slow cooker and stir to blend. Cover and cook for 6 hours according to manufacturer’s instructions. My slow cooker only has a “high” and “low” setting, and I usually cook on high for 5 hours and then turn it to low for the last hour.

Ladle chili into warmed bowls and garnish with sour cream, chopped red onion, grated cheddar cheese, and chopped cilantro. I also like to serve this chili with Fritos Scoops and some fabulous cornbread muffins.