Dad’s Simple Slow Cooker Corny Chili

I’ve been making this chili since I first saw the recipe. It’s based on something I saw in a Taste of Home Slow Cooker Recipe Magazine in 2006! But over the years I’ve made some changes so what I make now is very different from the original. It’s much loved at my house, I’ll tell you that for free!

And, this recipe is chock full of Veteran Moves. First, using the slow cooker lets you pull everything together on the ‘morning of’ or the ‘night before’. Second, I add dark chocolate to the chili which smooths out the flavour considerably without adding to it… you won’t taste the chocolate but trust me it’s a great add! And finally, I take out and chop up a Chipotle chili soaked in Adobo sauce to add a little heat.

If you’re sceptical, leave out the chocolate and the chipotle. Enjoy this easy to make, tasty treat with cornbread and a southwest salad, some taco chips, sour cream, guacamole and/or shredded cheddar cheese. The extras are a big part of the fun of chili!

INGREDIENTS

1 tbsp olive oil
1 medium yellow onion, chopped
1 lb ground beef (medium or 85% has best flavour)
1 can (approx. 16 ounces) red kidney beans, drained and rinsed
1 can (approx. 12 ounces) Baked brown beans in tomato sauce
1 can (approx. 28 ounces) undrained diced tomatoes. (I use fire roasted when I can find them)
1 can (approx. 12 ounces) drained kernel corn
¾ c Salsa (Chunky style, Medium spicy)
1 tbsp Chili Powder
½ tsp garlic powder
2-4 ounces 60% dark chocolate
1 chipotle chili in Adobo sauce, chopped

PREPARATION

In a skillet, add oil and heat until shimmering over medium high heat and cook onion until translucent, about 3 minutes. Browning the beef first is a vital safety move as it guarantees all bacteria are eliminated. It also adds flavour to the finished dish. Add ground beef, season with salt and pepper to taste and then cook until no longer pink, drain off most of the oil and transfer to a prepared slow cooker. Add the rest of the ingredients. Stir well, cover and set the slow cooker!