Several of my friends live in Canada and make a recipe called Canadian Chili. It’s a lot like the classic chili that we make in the states but contains maple syrup (as a sweetener) and corn kernels. It’s delicious and a nice change from the classic when you’re looking to make something a little bit different. I will make this recipe that Mandy gave me with or without the corn. If I’m omitting the corn, I add an extra can of kidney beans to make up the volume. You’ll want to prepare it in your slow cooker or crockpot. Great for a busy weeknight dinner, tailgaiting party, family get-together, or during winter when you want something hot & filling to eat.
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This chili freezes well once it has been prepared, cooked, and cooled. Place cool chili in freezer-safe containers, label and freeze. It will keep nicely in your freezer for up to 6 months. Thaw overnight in your refrigerator and re-heat on the stove-top or in the microwave when you’re ready to enjoy it again.
Slow Cooker Maple Beef Chili Recipe
1 tsp. vegetable oil
4 slices bacon, fried and chopped into pieces
1 small onion, finely chopped
1 1/2 lbs. lean ground beef, browned and grease drained
1 large red tomato, cored and chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
10 oz. can of condensed tomato soup
14 oz. can baked beans in tomato sauce
1 can light red kidney beans
1 can dark red kidney beans
2 tbsp. maple syrup
1 tbsp. ground chili powder
1 tbsp. ground cumin
1 tsp. salt
3/4 tsp. ground black pepper
1/2 tsp. crushed red pepper flakes
1 1/2 cups frozen or canned corn kernels
Prepare bacon and ground beef as listed in ingredients above. Chop vegetables. Get everything together and prepared. Place all ingredients into your slow cooker. Stir to make sure everything is nicely mixed together. Cover. Cook on high for 1 hour. Turn down heat to low and simmer on low heat for 4-6 hours. Once done, serve immediately.
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I too like the addition of maple syrup to this beef chili recipe. I might add some corn to the recipe.
We have chili often this time of year, so it is nice to have a variety of recipes to use. This is different with the maple syrups and baked beans.
I love chili and making it in the slow cooker. Love the idea of adding a maple flavor. This sounds really good!
I am a major fan of chili make and freeze for those days you don’t want to cook. this sounds very interesting I have never added a sweet to my chili but I will the next time. I always add a mix of beans kidney dark or light, chili beans I like the light heat on them. Chick peas or hominy or corn just for different texture.
This sounds very interesting. It would be a good change up. Thank you for the idea and the recipe.
I like the addition of maple syrup to this chili. I would also substitute more beans for the corn.