Slow Cooker Taco chili

Today has been a very busy day. With the damp cool air in the atmosphere I thought it would be a perfect day to serve the family up some delicious soup, stew or chili. Chili won and it was not just any chili. It was Slow Cooker Taco Chili. That's right another one of those all to amazing slow cook recipes. This one had just enough spice it would please the family. 

1 lb. ground beef
1 packet taco seasoning, gluten free
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 28 oz can crushed tomatoes with onion, garlic, and oregano
1 can Rotel
1 C chicken broth, gluten free
1 1/2 C frozen corn
1 3/4 C tomatoes, chopped*
Lime wedges for garnish, optional
Shredded cheddar cheese for garnish, optional
Sliced jalapeno peppers for garnish, optional
Cilantro for garnish, optional
Diced tomatoes for garnish, optional

 Cook the ground beef in a medium slow cooker until no longer pink. Drain the fat and add the cooked beef to the slow cooker. Add the taco seasoning, beans, crushed tomatoes, Rotel, chicken broth, corn, and tomatoes. Stir gently, cover and cook on low for 8 hours. Serve with optional garnishes

Quick Dessert to go with this would be a Twinkie. After all today, April 6th is Twinkie day. James Dewar invented the Twinkie in 1930. Dewar called it "the best darn tootin' idea I ever had" Improving upon such a beloved and iconic treat was quite a task for Hostess.

Twinkies have been rumored to have an infinite shelf life. The belief is that the chemicals used in their production helps to keep them fresh. The rumors however are false, while Twinkies do have a long shelf life of 25 days or more they are often on the shelf for a short period of time of between 7 to 10 days.