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.
Slow-Cooked Chili
Adapted from [Global Dish|http://www.globaldish.ca/2012/01/taking-a-breather-a-recipe-for-slow-cooked-turkey-chili/]
Servings: 6 servings
Ingredients
- 1 lb ground turkey beef, or moose (I used moose)
- 1 onion chopped
- 4 cloves of garlic smashed and minced
- ⅓ c 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)
- 1 c firmly packed fresh baby spinach torn
- 2 T chili powder
- 2 t apple cider vinegar
- 2 t brown sugar
- Salt and pepper to taste (be generous)
- Sour cream chopped green onions, grated cheddar for toppings
Instructions
- 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.
