Some weekends unfurl exactly as planned, brimming with relaxation, productivity, or cherished moments. Then there are those weekends that decide to throw an entirely unexpected curveball, forcing you to pivot and adapt. This past weekend emphatically belonged to the latter category, ushering in a surprising and rather unwelcome visitor: a bout of **pink eye**, also known as conjunctivitis.
From Pink Eye Recovery to Spicy Slow Cooker Chorizo Chili: A Weekend of Unexpected Twists and Comfort Food
My Unexpected Weekend Battle: The Pink Eye Saga
Waking up on Friday morning to the startling sight of my eye, a vivid shade of pink, was quite the shock. In my entire 27 years, I had never once experienced pink eye. The sudden inflammation, the persistent itch, and the slight, unsettling discharge were, to say the least, disconcerting. My immediate reaction was a wave of panic: how contagious is this? What immediate steps do I need to take? The first order of business became a frantic, full-scale deep clean. Every single towel, pillowcase, and item of clothing I’d recently touched was promptly hurled into the laundry machine. My singular, desperate objective was clear: contain these incredibly contagious germs and prevent their spread to anyone else in the household.
The exact origin of this unwelcome ocular guest remains shrouded in a bit of mystery, though I certainly have my strong suspicions. I had felt perfectly normal and healthy all through Thursday. It wasn’t until after attending my regular Pure Barre class on Thursday evening that the symptoms manifested, culminating in the full-blown pink eye by Friday morning. While I’m hesitant to definitively point fingers, this timing does raise a pertinent question regarding hygiene in shared fitness environments. With many studios hosting multiple classes each day – sometimes upwards of six – it’s crucial that all equipment, especially high-touch surfaces like the barres, are meticulously cleaned and disinfected after *every* single session, much like the mats and other portable gear. If this stringent cleaning protocol isn’t consistently followed, a person unknowingly carrying the conjunctivitis bacteria, perhaps a parent whose child recently had it, could easily transmit the germs by simply gripping the barre.
Regardless of how it found its way to me, the entire experience was profoundly unpleasant. Friday marked the absolute peak of my discomfort. My eye felt perpetually gritty, as if a foreign object was constantly lodged beneath the lid, and the almost overwhelming urge to simply claw it out was a constant battle. I can barely fathom the sheer misery I would have endured had both my eyes been simultaneously affected! That evening, I sought immediate refuge in an early bedtime, finding immense, blessed relief in the simple act of keeping my eyes closed, far preferable to enduring the constant irritation of them being open.
Thankfully, by Saturday morning, the eye drops prescribed by my doctor had begun to work their therapeutic magic. While my eye still retained that tell-tale pink hue, the intense irritation and grittiness had significantly subsided. Each day since has brought progressive and noticeable improvement, filling me with optimism that this week will see me completely clear of this bothersome infection. This entire ordeal has also meant a temporary shift to wearing glasses constantly, which has proven to be a surprisingly significant adjustment for someone who rarely uses them – especially when I’m busy in the kitchen! I find myself perpetually pushing them back up my nose while I’m chopping vegetables, stirring pots, and carefully tasting ingredients. It’s certainly been an unexpected life experience, and rather amusingly, it’s my very first encounter with pink eye at the ripe old age of 27, rather than during the more typical toddler or kindergarten years. Who knew that adulting would still include such novel childhood ailments?
Unleash the Heat: Ultimate Slow Cooker Chorizo, Potato, and Two-Bean Chili
After navigating a weekend filled with unexpected challenges and minor discomforts, there is truly nothing quite as restorative and soul-warming as the embrace of a comforting, intensely flavorful meal. If your palate is searching for a **SPICY** slow cooker chili that promises both a hearty satisfaction and a robust kick, then you have absolutely arrived at the perfect culinary destination. This particular recipe has earned its cherished place in my personal recipe collection as one of the most fiery chilis I have ever crafted. It’s meticulously designed to ignite your taste buds and deliver that much-needed internal warmth on a chilly evening, or whenever you find yourself yearning for what I affectionately call “fire alarm” level deliciousness!
However, I completely understand and appreciate that not everyone shares my fervent enthusiasm for extreme heat. The true beauty and versatility of this slow cooker chorizo, potato, and two-bean chili recipe lie precisely in its remarkable adaptability. For those who prefer a more subdued and milder culinary experience, rest assured that this robust chili can be very easily toned down to suit your personal preference. I’ve thoughtfully included specific and practical suggestions in the dedicated “Notes for Customizing Spice Level” section below. These tips will guide you on how to adjust the heat by either omitting or thoughtfully substituting a few key ingredients, thereby allowing you to tailor this incredible dish perfectly to your unique palate and enjoyment.
As a passionate home cook and a consistently busy individual, I am an unwavering and devoted advocate for anything that can be prepared with ease and efficiency in a slow cooker. The sheer convenience that this kitchen appliance offers is, quite simply, unparalleled; it dramatically reduces the active hands-on time I need to spend slaving away in the kitchen. There’s a uniquely special kind of joy and immense relief that washes over me when I walk through my front door after a long, demanding day – perhaps even after battling the notoriously horrible, soul-crushing DC traffic – to be instantly greeted by the tantalizing and comforting aroma of a delicious meal that has, quite magically, cooked itself. This invaluable benefit liberates precious evening hours, allowing for more much-needed relaxation, quality time, and significantly less stress over the arduous task of dinner preparations. This slow cooker chorizo, potato, and two-bean chili is far more than just a mere meal; it’s a brilliant culinary solution, a hearty and deeply comforting embrace, and a vibrant testament to the magic of set-it-and-forget-it cooking. I sincerely hope you’ll be inspired to add this incredibly flavorful, satisfying, and easy-to-make chili to your weekly menu very soon!
Print Recipe
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Slow Cooker Chorizo, Potato, and Two-Bean Chili
Equipment
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Slow Cooker
Ingredients
- 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
Instructions
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In a small skillet, brown and break up the fresh chorizo sausage using a spatula or wooden spoon until it is fully cooked and crumbled. Once browned, carefully transfer the cooked chorizo into your slow cooker.Features: 1/2 pound (227 g) fresh chorizo sausage
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Add all of the remaining ingredients – including the diced potatoes, drained and rinsed black beans, drained and rinsed pinto beans, undrained canned fire-roasted tomatoes, canned sliced jalapeños, diced medium onion, minced garlic, chili powder, ground cumin, tomato paste, Kosher salt, and chicken stock – into the slow cooker with the browned chorizo. Stir everything thoroughly to ensure all ingredients are well combined and coated.Features: 3 cups (630 g) diced potatoes, 15.5 ounce (439 g) can of black beans, 15.5 ounce (439 g) can of pinto beans, 19 ounces (539 g) canned fire roasted tomatoes, 4 ounce (113 g) can sliced jalapeños, 1 medium onion, 2 cloves garlic, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon tomato paste, 1 teaspoon Kosher salt, 2 3/4 cups (651 ml) chicken stock
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Place the lid securely on the slow cooker. Cook the chili on the LOW setting for a minimum of 6 hours, or alternatively, on the HIGH setting for 4 hours. The chili is ready when the potatoes are tender and all the vibrant flavors have fully melded together into a rich and cohesive dish.
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After the cooking time, check the consistency of the chili. This recipe is designed to be more of a liquidy chili, offering a robust broth rather than a very thick, stew-like consistency. If you prefer it thinner, simply add a bit more chicken stock, stirring until it reaches your desired pourable texture. If you enjoy a thicker chili, no further adjustments are needed.
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Serve this warming and spicy chili hot, perhaps in a large bowl. For an extra touch of indulgence and flavor, garnish generously with freshly grated cheddar cheese or any of your other favorite chili toppings, such as sour cream, avocado, or fresh cilantro. Enjoy this incredibly satisfying meal!
Notes for Customizing Spice Level
- **Chorizo Substitution:** Instead of using the robust and spicy fresh chorizo sausage, which contributes a considerable amount of heat and flavor, consider substituting it with a mild regular pork sausage. For an even lighter option, ground turkey or lean ground beef would also work wonderfully, providing a less piquant and more neutral base.
- **Tomato Choice:** The fire-roasted tomatoes used in this recipe naturally add a smoky depth and a subtle hint of heat. To bypass this, simply replace them with regular diced tomatoes. This small change will significantly reduce the overall spice profile while maintaining the essential tomato base.
- **Jalapeño Omission/Reduction:** For the most substantial reduction in heat, the easiest and most effective step is to simply omit the canned sliced jalapeños entirely. If you still wish to incorporate just a hint of their unique flavor without the full impact of their heat, you could use fewer slices, or for a very mild touch, carefully remove the seeds from the jalapeños before adding them to the chili, as the seeds contain most of the capsaicin.
By making these simple yet impactful adjustments, you can effortlessly transform this intensely flavorful slow-cooked chili into a dish that perfectly suits your desired heat preference, ensuring everyone at the table can enjoy its comforting deliciousness.
Nutrition Information
Disclaimers
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
From an unexpected battle with pink eye to the comforting embrace of a spicy slow cooker chili, this past weekend was a journey of resilience and culinary delight. It reminds us that even when life throws a curveball, there’s always an opportunity for a silver lining, often found in the simple pleasures of a home-cooked meal. I hope this hearty chorizo chili brings as much warmth and satisfaction to your table as it did to mine. Happy cooking!