It’s no secret that I love to cook, but I tend to stick to recipes. Sure, I’ll alter them here and there but overall my cooking style fits in with my “follow the rules” kind of personality. My husband, however, rarely cooks with a recipe and often ends up creating some very yummy dishes. One of my favorites is his Slow Cooker Chili. With the cooler weather, I couldn’t think of a better recipe to share today.
1 lb. ground beef
1 can sweet golden corn, drained
1 can white hominy, drained
1 can (22oz) Bush’s Bourbon and Brown Sugar Beans
1 can Ro*tel Diced Tomatoes and Chilies
1 can black beans, drained and rinsed
1 large can crushed tomatoes (the double size ones)
2 tbsp mined garlic
1 chipotle in adobo sauce + 2 tbsp sauce from the canned chipotles (or to taste for the heat)
1 medium sweet onion, diced
1/2 cup brown sugar, or to taste
Brown beef. Drain well and place in crock pot.
In a skillet, over medium-high heat, warm a teaspoon of olive oil and sauté the onion until soft and fragrant.
Meanwhile, add all canned ingredients, brown sugar, and garlic to CrockPot. DON’T drain the crushed tomatoes or Ro*tel! Dump the whole cans in as this will be your chili’s “sauce”.
Cook on low for 4-6 hours. Add a few more tablespoons of brown sugar to taste to sweeten a bit more if it’s too hot for you.
Serve with cheddar and fritos for toppings and a side of fresh bread (I like cornbread best with chili).
Tip: To make a larger batch, use 2 lb. ground beef and add 1 can of diced tomatoes. We always have it the next day on top of noodles, Chili Mac style!