Yesterday I was excited to get home all day...I had chili waiting for me in the crockpot!  As some of you may know I am not a chili fan at all.  As I was purusing the weight watchers website I noticed this barbecue chicken chili recipe.  I thought it sounded fantastic.  My biggest complaint about chili is the sauce, and to replace most of the sauce with barbecue sauce sounded like the answer to my problems.  So I went to the grocery store, grabbed the ingredients, threw everything together on Wednesday night and had the Diesel turn it on before he left for work the next morning.  The Diesel's sister had given us a tip about how to set a timer on the crock pot.  We use one of those light timers (you know for like Christmas lights that you can set to turn on for a few hours?)  Ok anyways, Diesel set it for 9 hours.  The recipe called for 8-10 hours on low.  I got home that evening, it had been cooking for 8 and a half hours and it SMELLED AMAZING!  I go to open the lid and it is compeletely dry!  I then thought ok well I just need to stir it.  Yep, I stirred and got nothing but black chunks of pure burnt chili.  It was AWFUL.  The Diesel then reminded me of the soup incident.  It has been determined I am no longer allowed to handle any of the liquid meals :)  And to answer some questions, no I did not precook the chicken.  The crockpot was for sure set on low.  Here is the recipe...and a picture of my epic fail... Let me know if you have any ideas on why this happened!!! p.s.- if you try this recipe, let me know how it turns out for you.  Also, for anyone on weightwatchers, it is only 5 points :)

Ingredients

	1 pound(s) uncooked ground chicken breast
	1 large onion(s), chopped
	1 medium green pepper(s), seeded and chopped
	3 medium garlic clove(s), chopped
	31 oz canned kidney beans, rinsed and drained
	15 1/2 oz canned pinto beans, rinsed and drained
	14 1/2 oz canned diced tomatoes
	12 oz chili sauce
	4 1/2 oz Ortega Diced Green Chiles, or other brand
	1/4 cup(s) chili powder
	2 Tbsp Worcestershire sauce
	1 Tbsp molasses
	1 Tbsp packed brown sugar
	1 Tbsp ground cumin

Instructions

• Place the chicken, onion, bell pepper, and garlic in a slow cooker; stir with a fork to blend. Add the kidney and pinto beans, tomatoes, chili sauce, green chiles, chili powder, Worcestershire sauce, molasses, brown sugar, and cumin; mix well. Cover and cook until the flavors are blended and the chili thickens slightly, 4–5 hours on high or 8–10 hours on low. Yields 1 1/4 cups per serving.

Notes

• Dark-colored seasonings, such as molasses, brown sugar, and chili powder, compensate for the lack of browning of the meat before simmering. Cornbread makes a great accompaniment to this zesty chili—a 2-inch square will add 3 POINTS.
  
  You can mix all the ingredients for this chili in the insert of the slow cooker the night before and pop it in the refrigerator. The next morning, simply place the insert into the slow cooker and set it on low before going to work.