This was fully experimental chili as I've been feeling a bit meated-out as of recent but they had a chili cook-off at my work which left me craving some chili and cornbread!
Perfect timing too as today was our first snow of the season here in Seattle!
2 tbsp extra virgin olive oil
2 large sweet onions, chopped
6 cloves garlic, minced
1/3 cup chili powder
1 tbsp ground cumin
1 tsp paprika
1 1/2 tsp ground allspice
1 1/2 tsp ground cinnamon
1 1/2 tsp ground coriander
1 1/2 tsp oregano
1 tsp ground ginger
2 cans kidney beans
1 can pinto beans
1 28 oz can crushed tomatoes
2 green bell peppers, chopped
2 large yukon gold potatoes, scrubbed and chopped with skin on
1 1/2 cups chicken stock
3 1/2 tbsp apple cider vinegar
2 bay leafs
1 tsp salt
Heat the olive oil in a skillet and add the garlic and onions.
Cook on medium low heat until translucent and softened.
Add the chili powder, paprika, cumin, allspice, cinnamon, coriander, oregano, and ginger.
Cook on low heat until fragrant, about 5 minutes.
Transfer the mixture into the slow cooker.
Add the crushed tomatoes, green peppers, potatoes, beans, chicken stock, apple cider vinegar, bay leafs, and salt.
Set time for 5 hours on high.
We'll be serving this tonight with the same cornbread recipe we made here along with honey butter.