The thing about chili is that there are a million different ways to make it and everyone has a different idea of what “good” chili is. Many people consider chili to be a spicy food but I am not one of those people. I like a mild but flavorful chili that is more like a thick stew and served with fun toppings. Sometimes we have it with sour cream, cheddar cheese, and green onions other times I make corn bread or add tortilla chips or we top baked potatoes with it. No matter how you serve it this recipe is good on a weeknight because it is made in the crock pot.
If you have never added chocolate to your chili recipe you will have to trust me that it makes a difference, our brother actually introduced me to that method 3 years ago and I have been adding it ever since. The quantities and ingredients can easily be customized to make the most of your preferences and the ingredients you have on hand, I often add more or less of each ingredient or different styles of canned tomatoes because it all cooks together and comes out fine every time. Unfortunately this recipe is one of my husband’s favorite foods and he would eat it every week all year long if I would make it, the batch I made here is not even for dinner but for him to eat for lunch all week.
If using beef then brown in a pan and drain before adding to the crock pot, if using ground turkey you can add it directly to the bottom of the crock pot. Next add the shredded chicken followed by the onion. Then add both cans of tomatoes, followed by the chocolate and seasoning to the top and mix slightly into the tomatoes. Cook on low for 8 hours; add the beans an hour before you plan to serve it.
For other great ideas on what to make with diced tomatoes check out this
Much Love, Aislinn and Emily