Simple Slow-Cooker Artichoke Chili
This is a the perfect chili to use in Ocean Mist Farm's popular Chili & Chokes recipe. Use cooked Artichoke leaves to dip into this hearty chili. You can even use a cooked Artichoke as an edible bowl for this chili!
4 cooked Artichoke Hearts and Stems, chopped
(See Video: How to Cook Artichokes for a variety of cooking methods)
Make sure you save the cooked
Artichoke Leaves for dipping in the chili
3 lbs. 90% lean ground beef
2 cans (14-½ ounces each) diced Tomatoes, undrained
3 cans (14-½ ounces each) chili beans, undrained
2 cups sliced Onions
1 Fennel bulb (cored and diced)
1 can Yellow Corn, drained
1 can black beans (rinsed and drained)
1 cup chopped Green Bell Pepper
1 can (8 oz.) Tomato sauce
¾ cup BBQ sauce
3 Tbsp. chili powder
1 tsp. garlic salt
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. allspice
- Heat large skillet over medium-high heat until hot. Add beef. Cook and stir until browned. Drain and discard excess fat.
- Transfer meat and all the other ingredients into 5 quart slow cooker. Cover and cook on low for 4 hours.
- Use cooked Artichoke Leaves as dippers for chili.
Delicious and hearty! Artichokes add a great flavor and texture to your typical chili. This is a perfect chili for a cold fall or winter day. The whol
Delicious and hearty! Artichokes add a great flavor and texture to your typical chili. This is a perfect chili for a cold fall or winter day. The whole family will enjoy it. It's easy to make as you just need to cook the artichokes and meat and toss everything in the crock pot.