Simple Slow Cooker Artichoke Chili
It is chili season and I am going all in! Chili can take many shapes depending on what you love to add to the classic meat, beans and tomatoes. This edition of adding artichoke hearts takes the flavor to a whole ‘nother level. Ocean Mist Farms had the fantastic idea of not only using the artichoke hearts and stems in the chili but then also using the artichoke leaves to dip into the chili to eat it!
I remember growing up eating chili with those big fritos scoops, but luckily we can be much more sophisticated with our chili dipping choices now. Another burst of flavor in this chili comes from chopped fennel. I am a huge fan of fennel because it reminds me of the flavor of sausage, which, let’s all be real - is amazing! Then all you need is tons of canned goods to fill up your slow cooker and you are on your way to chili town. I also love making chili on a Sunday to have on hand for the week because it improves in flavor every day! So get your hands on some artichokes and get fancy with your chili!
4 cooked Artichoke Hearts and Stems, chopped
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.