Add Ocean Mist Farms Artichoke hearts to this cold-weather classic. You can even use cooked artichoke leaves to dip into this hearty chili!
Prep Time: 15 minutesCook Time: 4 hours 15 minutes
Source: Adrienne Meier, Ocean Mist Farms
Dietary Preferences
Gluten-Free
Ingredients
- 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
Directions
- 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.