Weather: -22, brrr.
What I’m listening to: Alaska: The Last Frontier on Discovery Channel
It’s one week until the Super Bowl and that means it’s definitely chili time, not to mention the fact that we’ve been experiencing one of the coldest Januarys on record here on the Kenai Peninsula, which is another excellent reason to cook up a big, hearty pot of chili.
I love my crockpot and it gave this recipe some great flavor that can only be achieved from 8 hours of low and slow cooking. Invite over a crew, make a batch of Cheddar Green Chile Cornbread to go along with your chili, and enjoy some friends, family, food, and football.
- 1lb ground turkey, beef, or moose (I used moose)
- 1 onion, chopped
- 4 cloves of garlic, smashed and minced
- 1/3c tomato paste
- 1 (14oz) can diced tomatoes (or tomato sauce, your preference)
- 1 (14oz) can red kidney beans, rinsed
- 1 (14oz) can white kidney beans, rinsed
- 1 (14oz) can chicken broth (as needed to reach desired chili consistency - I used the whole can)
- 1c firmly packed fresh baby spinach, torn
- 2T chili powder
- 2t apple cider vinegar
- 2t brown sugar
- Salt and pepper, to taste (be generous)
- Sour cream, chopped green onions, grated cheddar for toppings
- Brown meat in a frying pan over medium heat. Add onions and garlic and cook 3-5 minutes.
- Pour meat, onions, and garlic into crockpot. Add the rest of the ingredients (except toppings) to crockpot and cook on low for 8 hours.
- Serve hot with toppings.
Like your chili really spicy? Throw in one or two chopped jalapeños.
Don't like chunks of tomato in your chili? Substitute tomato sauce for equally delicious results.
Method: Since posting this recipe, I have also tried making it on the stovetop, simmered on low 2 hours. Equally tasty.