Slow Cooker Sweet and Spicy Chili

by Rachael Ray Show Staff 11:54 AM, February 6, 2014

Aired February 6, 2014

Serves 6-8
2 tablespoons EVOO – Extra Virgin Olive Oil
2 pounds ground chicken or turkey 
2 tablespoons chili powder
1/2 tablespoon ground cumin
1 teaspoon ground coriander
2 sweet potatoes, peeled and diced
2 medium-size onions, chopped
4 cloves garlic, finely chopped
1 bottle lager beer
2 cups chicken stock
1/2 cup cider vinegar
1 Fresno chili – for mild spice, cut in half and remove seeds; for strong spice, chop up with seeds
Honey, for drizzling
Juice of 1 lime
2 tablespoons chopped cilantro
1/2 cup sour cream
1/2 red onion, minced
Heat oil in a large skillet over medium-high heat and brown the ground chicken, about 6-7 minutes; season with salt and pepper. Add spices to the meat and stir; cook 1-2 minutes. Pour meat mixture into a slow cooker along with the sweet potatoes, onions, garlic, beer, chicken stock, vinegar, chili pepper and a drizzle of honey. Cook on high for 4 hours or low for 6-8 hours.

Top the chili with the lime juice and cilantro. Garnish each bowl with a dollop of sour cream and a little bit of minced raw onion.