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BY ANGELA DAIDONE

NEWJERSEYNEWSROOM.COM

Winter is the perfect time for comfort foods, like soup and chili. But who has the time to stand over a stove?

This recipe, however, is easy to prepare, and because it's slow-cooked in a crock pot, gives you the time to do other things while it's simmering to perfection.

Everyone's taste buds are different, so you can make this chili as hot – or not – as you'd like so you should taste-test along the way. Just beware, though: too much "heat" detracts from the other flavors.

I add honey (my not-so-secret ingredient) to offset the peppers and create a pleasant aftertaste. But that is a personal preference.

One more thing – you can also make a bigger batch by doubling the recipe. This chili freezes well and comes in handy on a cold snowy night down the road.

THINGS YOU'LL NEED:

• 1 pound ground beef
• 1 large onion
• dash, black pepper
• 2 cloves garlic, chopped and crushed
• 1 jalapeno pepper, chopped
• 1 frying pepper, chopped
• 1 Tbsp. chili powder
• 1 tsp. dried oregano leaves, crushed
• 1 tsp. hot sauce
• 1 Tbsp. honey
• 1 can (28 oz.) crushed tomatoes
• 1 can (15 oz.) kidney beans, undrained

HOW TO PREPARE

1. In a large saucepot, sauté ground beef with onion and garlic until browned. Stir in remaining ingredients (except honey and beans) and bring to a boil over medium heat.
2. Cover and simmer about 20 minutes. Add honey and beans.
3. Transfer to a crock pot, cover, set on low and simmer for at least two hours.
4. Serve with crackers of warm Italian bread. Sprinkle shredded cheddar cheese, if desired.