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Crock It! Spicy Sweet Chili


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If the upcoming Super Bowl game immediately brings chili to mind, and you’re in the mood to try something a little different, this is a great recipe. Even if you’re nervous about experimenting, as I was the first time I made it, what better occasion to try something new? I actually made it for the first time for one of the earlier playoff games. The Giants won that game, and while I cannot confirm or deny that my chili had anything to do with it, I like to err on the side of the positive influence of food. I think I’ll make it again for Super Bowl.

This recipe smells amazing while cooking, and the taste was even better. Sweet, but with a kick. Were I to make it again, I’d use habanero peppers to make the spiciness just a little more intense without adding so much heat that it becomes inedible.

Slow Cooker Spicy Sweet Chili (serves 6-8)


2 pounds 93% lean ground beef

2 cans of creamed corn

2 10-ounce cans of diced tomatoes (one drained, one not)

2 jalapeno peppers, seeded and diced

5 cloves garlic, minced

2 tablespoons chili powder

2 teaspoon ground mustard

1 teaspoon ground cinnamon (heaping)

2 teaspoons ground cumin

2 teaspoon oregano

1/4 teaspoon cayenne pepper

1 12-ounce bottle of chocolate-flavored beer (I used Sam Adams Chocolate Bock)

1/2 cup bottled barbecue sauce

What’s Next

Measure and set out garlic, peppers, and spices in small bowls. Trust me, it’s easier.

In a large pot or Dutch oven brown meat. Transfer to slow cooker leaving fat in pot. (There shouldn’t be much if you used the lean ground beef)

Add spices, peppers and garlic and cook for five minutes in pan drippings from beef.

Add to slow cooker with meat.

Add beer, tomatoes, creamed corn and barbecue sauce. Stir to combine.

Cover and cook on high 4-5 hours.

Notes from my experience:

I had a hard time initially not using either onions, green peppers or beans in this recipe. I almost caved at one point and added them, but then decided to stick to the plan. I’m glad I did.

I made the mistake of putting shredded Cheddar cheese on my chili. I’m so used to it, and I love cheese on food, that it was almost instinctive. The flavors did not go well. If you really want cheese, I think it needs a milder cheese like Monterey Jack or mozzarella. If you try either of those, let me know how it goes.


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  1. I was fortunate to be able to sample this recipe first hand! The taste was amazing! Nice complex balance of spices, the cinnamon was subtle but rounded out the flavors of the hot peppers. I would say this is a definate menu item for any super bowl fan! Make this and the Giants will Win. Thanks for sharing the recipe Tracy.



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