How to Make It
1. Combine broth, onion, jalapeño, chili powder, cumin, Worcestershire sauce, salt, garlic, beans, and tomatoes in a 6-quart slow cooker. Cover and cook on low for 8 hours.
2. Ladle chili into bowls; top with jalapeño slices, if desired.
Also appeared in: Cooking Light, September, 2021,Soups & Stews