What I love most about any chili recipe is its flexibility. You can adjust the flavors depending on how you want it to taste. You can make it sweeter and a little spicy. You can make it super spicy with only a hint of sweetness. You can also serve it as a dip, as a side dish, or as a main dish. You can put whatever toppings you want on it. You can absolutely do anything with it without ruining the quality of the classic dish. The best thing about all of this- it’s convenient to make. Your slow cooker makes sure you will not have a hard time.
Check out what our friends from Food Network have to say about this recipe:
“The chili is delicious! The cinnamon was the stand out ingredient, giving the chili just the right hint of sweetness but certainly not overwhelming.”
Since this is not a dessert, that end taste is just perfect, don’t you think? Oh, I can’t wait for you to try making this version for yourself and for your family.
Ingredients
Spiced Sour Cream:
Instructions
Put a deep heavy-bottomed pot over medium-high heat and add the oil. Put in the beef, season with salt and pepper, and cook until it is well browned, about 10-15 minutes. Remove the meat to a bowl with a slotted spoon and discard the fat from the pan. Pour half the broth into the pan and scrape up any browned bits.
Pour this into the bowl of a slow cooker. Add the onions and put the meat on top. Add the chili seasoning, red pepper flakes, cinnamon, jalapeno, and garlic.
Add the tomatoes with their juice and the remaining broth. Cover and cook on low for 4-6 hours. Taste, and adjust the seasoning. Serve garnished with spiced sour cream.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: If the store doesn’t have chuck roast, you can buy rib eye instead and cut them into cubes.
Thanks again to Food Network for this amazing recipe.
