This taco recipe is quick and easy in a slow cooker! I love having an alternative to ground beef for tacos and other Mexican inspired dishes that is simple to make. Try some our favorite toppings:

• traditional toppings: lettuce, diced tomatoes, onions, sour cream, cheese, cilantro
• get creative: pineapple, pickled onions, Wegmans broccoli, cranberry, and brussel sprout slaw 

For the Beef
approximately 3lb roast (I use a chuck roast)
salt and pepper to taste
cooking oil

For the Slow Cooker
1/2 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 cloves minced garlic
1/4 cup beef broth
2 tablespoons tomato paste
1 jalapeno pepper, diced and seeds removed
1/4 cup lime juice
1 medium yellow onion, diced

Local maple syrup, Daniluk Farm raised ground beef, and thick cut bacon make this the most delicious chili on the planet! This recipe requires some simple prep work and pairs perfectly with my favorite Country Cornbread smothered in local honey. Please note that this recipe should NOT be doubled because you won't be able to fit it in your crock pot! It's already written as a double recipe since I love the leftovers from this chili - the flavors meld overnight in the fridge and it's even more delicious the second day!

My favorite maple syrup is the Grade A Dark maple syrup from Cedarvale Maple Syrup Co. and my favorite honey for the cornbread is from Hiwire Honeybees.

On the Stove
2 pounds ground beef
12 ounces (1 package) Wegmans Hickory Smoked Uncured Bacon

In the Crock
28 ounces (big can) Wegmans crushed tomatoes, steam peeled, no added spices
2 15-ounce cans Wegmans organic cannellini beans
2 16-ounce cans Bush’s organic baked beans
Generous pour of real maple syrup to taste (approximately 3/4 cup)
Sprinkling of brown sugar (light or dark, approximately 1/2 cup)
3 teaspoons REGULAR chili powder
½ teaspoon CHIPOTLE chili powder
1 teaspoon ground cumin
12 twists each salt and pepper