Slow-Cooker Chili Bar

It’s mahjong night, ladies, so let’s make a slow-cooker chili bar. It cooks itself all day, and everyone builds her own bowl before the tiles come out.

You’ll need

Serves 8. About 20 minutes, then 6 to 8 hours on low.

• 2 lb ground beef
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cans (15 oz) kidney beans, drained
• 1 can (15 oz) black beans, drained
• 1 can (28 oz) crushed tomatoes
• 1 can (10 oz) diced tomatoes with green chiles
• 1 cup beef broth
• 3 tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, 1 tsp salt
• Toppings: shredded cheddar, sour cream, green onions, corn chips, jalapeños

Make it

1. 

   Brown the beef with the onion and garlic, then drain.

2. 

   Put it in the slow cooker with the beans, tomatoes, broth and spices, and stir.

3. 

   Cook on low for 6 to 8 hours, or on high for 3 to 4.

4. 

   Set out the toppings in little bowls and let everyone build her own.

Lady M’s tips

• Make it the day before. It tastes even better.
• Keep the slow cooker on warm so bowls stay hot between rounds.
• Swap in ground turkey if you like it lighter.

On my table

Serve it at the kitchen counter, well away from the mat.

That’s it, and you’re ready for game night. Bird Bam Cheers! ...and happy mahj-ing!

— Lady M