Ingredients:

  • 1 lb (450g) ground beef (80/20 blend recommended for flavour)
  • 1 medium yellow onion, chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced
  • 4 cups (950ml) beef broth, low sodium preferred
  • 1 (14.5 oz/411g) can diced tomatoes, undrained
  • 1 (10 oz/283g) can diced tomatoes and green chilies (like Rotel), undrained (optional, for a bit of heat)
  • 1 teaspoon (5ml) Worcestershire sauce
  • 1 teaspoon (5ml) yellow mustard
  • 1/2 teaspoon (2.5ml) smoked paprika
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 cup (150g) shredded carrots
  • 1 cup (150g) diced celery
  • 1 cup (170g) frozen corn
  • 8 oz (225g) cream cheese, cubed
  • 2 cups (200g) shredded cheddar cheese (or a cheddar blend)
  • Salt to taste

Instructions:

  1. Brown the ground beef in a large skillet over medium-high heat. Drain off any excess grease.
  2. Add chopped onion and minced garlic to the skillet and sauté until softened, about 5 minutes. This boosts the flavour.
  3. Transfer the browned beef and sautéed aromatics (if using) to the slow cooker.
  4. Add beef broth, diced tomatoes (and Rotel, if using), Worcestershire sauce, mustard, paprika, garlic powder, black pepper, carrots, celery, and corn to the slow cooker.
  5. Cover and cook on low for 6-8 hours, or on high for 4-6 hours.
  6. During the last 30 minutes of cooking, stir in the cubed cream cheese until melted and smooth.
  7. Stir in the shredded cheddar cheese until melted.
  8. Season with salt to taste. Serve hot with your favourite cheeseburger toppings.