I made some chili. People generally liked it, and were interested in the recipe, so here it is.

Derived from a recipe on Oh She Glows, in turn adapted from Maintenance with Ashley.

The spices are pretty flexible.

For beans, I usually use kidney, black, and either canellini (white kidney) or navy beans. Kidney beans are the bulk. You can add others at will. With this recipe, I use about 2 pounds of dry beans or 5–7 cans of beans in an 8qt crock pot.

Sauté garlic, onion, peppers, carrot, and spices in oil for about 5 minutes.

Put everything in a crock pot on high for about 4-5 hours. Stir from time to time. Check seasoning 30–60 minutes before serving.

Squirting in some siracha before eating is very tasty.