Simple Slow-Cooker Artichoke Chili

Ingredients

• 4 cooked Ocean Mist Farms artichoke hearts and stems, chopped
• Make sure you save the cooked artichoke leaves for dipping in the chili
• 3 lbs. 90% lean ground beef
• 2 cans (14½ oz. each) diced tomatoes, undrained
• 3 cans (14½ oz. each) chili beans, undrained
• 2 cups sliced onions
• 1 Ocean Mist Farms fennel bulb (cored and diced)
• 1 can yellow corn, drained
• 1 can black beans (rinsed and drained)
• 1 cup chopped green bell pepper
• 1 can (8 oz.) tomato sauce
• ¾ cup BBQ sauce
• 3 Tbsp. chili powder
• 1 tsp. garlic salt
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• ½ tsp. allspice
• Heat large skillet over medium-high heat until hot. Add beef. Cook and stir until browned. Drain and discard excess fat.
• Transfer meat and all the other ingredients into 5 quart slow cooker. Cover and cook on low for 4 hours.
• Use cooked artichoke leaves as dippers for chili.
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