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Simple Slow-Cooker Artichoke Chili
4 hours 15 minutes
Adrienne Meier, Ocean Mist Farms
4 cooked Ocean Mist Farms 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 (14½ oz. each) diced tomatoes, undrained
3 cans (14½ oz. each) chili beans, undrained
2 cups sliced onions
1 Ocean Mist Farms 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
How to prepare an artichoke >
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.
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