Easy Crockpot Chili
homemade chili recipe with a Mexi-mole twist
Best chili recipe EVER!
This easy crockpot chili has a flavor twist I had to hide from my husband before he tasted it. His verdict was: BEST CHILI EVER!! I really didn’t write down the exact ingredients the first time I made this chili, so I immediately wrote down what I could remember and a few weeks later I recreated and took note of my ingredients and measurements. Success again! We are both in love with this Mexican inspired chili with a mole twist and I want to share the recipe for everyone to enjoy.
You may be thinking: “What’s the twist?” I finally told my husband that I added cocoa powder to lend flavors of mole and add a rich, complex taste that blends well with the spices, jalapeños, taco sauce and stout. Yes, a cherry stout was also another secret ingredient that adds a deep savory compliment to this sweet heat chili. If you can’t find a cherry stout at your local grocery store, you can substitute with any dark stout or a cherry cola or Dr. Pepper.
My husband enjoyed jalapeno cornbread with his on the first day and then used leftovers to make a chili taco salad the next day. I like to dollop mashed sweet potatoes and diced avocados on top to add a creamy bite (and the sweet potatoes pair deliciously with spicy chili…give it a try!) Another interesting side note: this chili does not give me bad indigestion like most others. Serves 6-8 large bowlfuls.
Let’s begin!
Ingredients for making homemade chili:
How to make homemade crockpot chili
Instructions:
You will need a crockpot that has at least 6-8 quarts capacity, no need to grease, but if you want to use a crockpot liner for easy cleanup, go right on ahead!