Dinner. Not again. Do you fantasize about having your own cook? Well, you can get pretty close. Step back in time to an old invention -- the slow cooker (what you might have referred to as a Crock-pot.) Using a slow cooker is like having your own private cook. It slaves all day so that there's a hot meal ready and waiting for you after a busy day.
Black & Decker has just introduced an updated version of the Slow Cooker. It has a 4-Quart bowl and cooks at up to 140 degrees within 2 hours (the amount of time the USDA considers adequate for killing harmful bacteria), then automatically shifts to a lower setting for the duration of the cooking time. Afterwards, it automatically shifts to a warming cycle, where it stays until you get home. The result: a one-pot meal that's ready when you are. The Black & Decker Slow Cooker retails for $25 and includes 10 recipes for everything from Mexican Corn Soup to Jerk Chicken. And once you've mastered those 10, there are thousands of recipes on the Internet to keep you going. (See resources, left.)
Slow Cooker Chili (courtesy of Black & Decker)
Makes 8 (1 cup) servings
1 pound lean ground beef
1 28-ounce can diced tomatoes, cooked and drained
1 4 1/2-ounce can chopped chilies
1 large onion, coarsely chopped
2 tablespoons chili powder
1 clove garlic, minced
2 teaspoons cumin
1/2 pound dried kidney beans (No need to soak or precook)
2 14 1/2-ounce cans beef broth
1 6-ounce can tomato paste (optional)
1. Combine all ingredients, except tomato paste, in Stoneware Bowl. Stir to thoroughly mix.
2. Position Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi or Auto setting.
3. Cook for 4 1/2 hours on Hi, or 7 to 8 hours on Auto.
4. For a thicker chili, stir in tomato paste one-half to 1 hour prior to serving.
5. Serve over hot, fluffy rice, if desired.
Note: For vegetarian chili use 2 cups frozen corn (thawed) instead of the ground beef. Substitute vegetable broth for the beef broth. Yield may be less. 
