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A different kind of chili that might become a family favorite. What makes it sweet? Well, sugar of course, but also a hefty helping of nutmeg. Inspired by bakerandahalf's "Northwestern Sweet Chili"
Ready in 16 hours 20 mins
Make the chili the day before you want to serve it. Cook, then allow to cool and refrigerate overnight. In the morning (or when desired), return chili to slow cooker and heat on LOW for another 3 or 4 hours.Alternate Method
Cook on HIGH for 4 hours.Tip
To thicken the chili, combine 2 tablespoons of cornstarch and 2 tablespoons of cold water in a small bowl. Slowly stir cornstarch mixture into stew with slow cooker set to HIGH, then repeat until desired thickness is reached.