This fiery chipotle chili hits the spot on the coldest of days. Learn how to prep it, set it, and forget it with this easy slow cooker recipe.
EVERY POT OF CHILI HAS A STORY
My cooking journey began the day I started university.
Prior to that, the extent of my cooking prowess was preparing a pot of Kraft Dinner for my brothers and heating soup.
Left to my own devices and being too frugal for the school cafeteria, I began navigating my way around the kitchen.
One dish I learned how to make was stovetop chilli. I would brown my meat, toss all of the ingredients into a pot, bring it to a boil and then simmer for 15 minutes.
I would finish it by dousing it with Tabasco sauce because I didn’t know about chipotles in adobo sauce.
The onions were crunchy, but I was proud of myself. Then one day, to my great insult, someone suggested that I sauté my onions.
How dare they!
They were right, of course, and thankfully I took it to heart.
Then several years ago I was gifted a Crock-Pot for Christmas and that changed everything.
Over the years, my spices and core ingredients have stayed consistent with minor tweaks here and there, but slow cooking and the discovery of chipotles in adobo sauce dotted the i’s and crossed the t’s.
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