Chili

As in many other households, there usually isn't time for a nice, home cooked meal on a weeknight.  That's why in my house, the slow cooker is the greatest thing ever invented.  You can throw a roast or stew in the slow cooker in the morning and by the time everyone returns home, there's a delicious meal ready to be eaten.  This is how chili is made in my house.  While most people cook chili on the stove, my family prefers the slow cooker because it's convenient and delicious after a long, crazy day. 
For this blog, I made chili for my classmates to eat instead of the nasty pretzels the school serves for lunch.  I came across a few major issues this time cooking.  The first came when I was cooking the hamburger and didn't know how much chili powder to add, I realized my dad, the chili master, had left for Rhinelander.  My mom gave her two cents, but it wasn't the same.  The next problem was transporting the extremely full slow cooker down our pothole ridden back roads to the school.  Luckily, my sister was able to keep the lid on tight enough and no chili was lost.  When I brought the chili in the first thing that came out of Teagen's mouth was, "Allison, I love you!"  She's the number one fan of my cooking.  Everyone ate at least one bowl of chili, except for Eric who preferred the nasty school pretzels.  I also brought sour cream, cheese, and saltines as toppings to add even more deliciousness to the chili.  After simmering in the science classroom all morning, spreading its aroma, the teacher decided he needed a bowl too.  The neighboring history teacher decided the same thing. 
My science teacher was my biggest critic saying the chili needed more cumin to add some spice.  I told him we don't do spicy in our house, just flavorful.