Oof, this past weekend was definitely interesting. I woke up on Friday morning to pink eye! Ahh, it was crazy. I never had it before in my life so when I woke up on Friday morning, I was definitely surprised. I ended up throwing everything into the laundry so to not further the super contagious germs! I don’t know where I got it but I have my sneaking suspicions that I got it from my Pure Barre class. I was perfectly fine all day on Thursday and then I went to Pure Barre on Thursday evening and woke up with pink eye on Friday. I don’t want to say it’s definitely from there but there are at least 6 classes there a day and if the barres aren’t cleaned after every class like the mats and equipment are, then a mom with a child who has it or is carrying the germ can easily spread it via holding onto the barre.
Either way, however I got it, it has NOT been fun. Friday was definitely the worst, as I wanted to claw my eye out. I don’t know what I would’ve done had it been BOTH my eyes! I ended up going to bed early that night because having my eyes closed were way better than having them open. Thankfully, when I woke up on Saturday morning, the eye drops I was prescribed kicked in and even though I still had a pink eye, it wasn’t as bad as it was on Saturday. It’s been progressively getting better each day so that’s good. I hope to be clear of it this week! I’ve been wearing glasses every day and it’s not something I’m used to especially when cooking! I have to constantly push up the glasses. Anyway – it’s definitely been an experience. Leave it to me to get it for the first time at 27 years old and not when I’m a toddler in kindergarten, ha
If you’re looking for a SPICY slow cooker chili, you’ve come to the right place! This one goes into the books as one of the spiciest I’ve made but if you aren’t a fan of spicy, you can definitely tone this down by omitting a few ingredients and subbing out ingredients. I’ll put it in the notes below.
As always, I’m a huge fan of anything in the slow cooker as it reduces the amount of time I need to spend in the kitchen. I also just love coming home to an already cooked meal. More time to relax after work and a likely horrible commute that is DC traffic :) hope you’ll add this slow cooker chorizo, potato, and two-bean chili to your menu this week!
Slow Cooker Chorizo, Potato, and Two-Bean Chili
- ½ pound (227 g) fresh chorizo sausage, casings removed
- 3 cups (630 g) diced potatoes
- 15.5 ounce (439 g) can of black beans, drained and rinsed
- 15.5 ounce (439 g) can of pinto beans, drained and rinsed
- 19 ounces (539 g) canned fire roasted tomatoes, undrained
- 4 ounce (113 g) can sliced jalapeños
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon tomato paste
- 1 teaspoon Kosher salt, more to taste
- 2 ¾ cups (651 ml) chicken stock
- In a small skillet, brown and break up the chorizo sausage with a spatula or wooden spoon then add it into the slow cooker.
- Add the rest of the ingredients into the slow cooker.
- Cook on low for 6 hours or high for 4 hours.
- Add more chicken stock if chili is too thick. The chili is supposed to be more of a liquidy chili as opposed to a thick chili but either way you like it is fine!
- Serve warm and top with freshly grated cheddar cheese, if desired.
-Instead of fire roasted tomatoes, use regular diced tomatoes
-Omit the jalapeño slices
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