Place lid back on slow cooker and cook for an additional 15 minutes.
Top with corn chips, sour cream, chopped green onions, and shredded cheddar cheese. Serve with crackers or cornbread.
** This recipe makes enough to serve four people one serving of chili. So, if you have a hungry bunch I highly recommend doubling this recipe.Leftovers:Place leftovers in a food storage container and store in the refrigerator for 3 to 4 days.Recipe Tips and Variations:
Beans: Add one 15-ounce can of pinto beans (drained and rinsed) and one 15-ounce can of kidney beans (drained and rinsed) about one hour prior to the end of your cook time.
Extra Spicy: Add a jalapeño to the slow cooker before cooking. When done, smash up the jalapeño in the chili and discard. You can also add another tablespoon of chili powder.
Milder flavor: You can make this chili less spicy by only adding one tablespoon of chili powder instead of two, using a can of diced tomatoes without green chilies, and omitting the cayenne pepper.
Beer: Use in place of chicken broth. Pour the whole can of beer into the chili before cooking. The beer will cook down and delicately flavor the chili.
Thicker: Add an extra tablespoon of masa harina flour and cook longer until preferred thickness is reached.
Thinner: Add more chicken broth, a little at a time, until desire consistency is achieved.