I love chili and cornbread on a cold day. With a little one in the house, I can’t make it too spicy. And I can’t always take the heat myself.
Here’s my adaptation of a chili recipe I found in one of my slow cooker cookbooks. You can add spice with jalapeños or other spicy element of choice.
- 1 pound burger (I used turkey)
- 1 small onion, chopped
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can navy beans, rinsed and drained
- 1 (15 oz) can diced tomatoes, undrained
- ½ cup salsa
- 1 Tbl. chili powder
- 1 ½ tsp. cumin
- 1 tsp. cocoa powder
- salt and pepper to taste
- cheddar cheese
- sour cream
Brown meat and onion in skillet. Drain fat, then place mixture in slow cooker. Add remaining ingredients, except cheese and sour cream, to slow cooker and stir to combine. Cook on low for 5 hours. Top each serving with cheese and sour cream.
Note: If you need more liquid, add some water, chicken broth or more salsa for desired consistency.