Name: Slow Cooker Chili Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 2 pounds ground beef (85-90% lean); 1 white onion, finely diced; 1 green pepper, finely diced; 2 tablespoons garlic paste or 3 cloves garlic minced; 2 tablespoons chili powder (more to taste); 2 teaspoons ground cumin; 2 teaspoons paprika; 20 oz Rotel diced tomatoes with green chilies; 15 oz can tomato sauce; 6 oz can tomato paste; 16 oz can dark kidney beans, drained; 16 oz can light kidney beans, drained; 16 oz can white kidney beans (Cannellini beans), drained; 1 cup beef broth; 1 tablespoon light brown sugar, packed; 2 teaspoons salt (more to taste); 1 teaspoon ground black pepper (more to taste); ½ ounce dark chocolate bar (60-75% bittersweet baking chocolate); 1 teaspoon Tabasco sauce (optional); Sour cream; Cheddar cheese; Corn chips; Scallions

Description

This Slow Cooker Chili recipe is a hearty and flavorful dish perfect for busy days. It combines tender ground beef, a trio of kidney beans, diced tomatoes with green chilies, and bold spices simmered slowly to develop rich, comforting flavors. Topped optionally with sour cream, cheddar cheese, corn chips, and scallions, this chili makes a satisfying and easy weeknight meal ready when you are.

Ingredients

Scale

Meat and Oil

2 tablespoons olive oil
2 pounds ground beef (85-90% lean)

Vegetables and Aromatics

1 white onion, finely diced
1 green pepper, finely diced
2 tablespoons garlic paste or 3 cloves garlic minced

Spices

2 tablespoons chili powder (more to taste)
2 teaspoons ground cumin
2 teaspoons paprika

Tomatoes and Beans

20 oz Rotel diced tomatoes with green chilies
15 oz can tomato sauce
6 oz can tomato paste
16 oz can dark kidney beans, drained
16 oz can light kidney beans, drained
16 oz can white kidney beans (Cannellini beans), drained

Liquids and Sweeteners

1 cup beef broth
1 tablespoon light brown sugar, packed

Seasonings and Additions

2 teaspoons salt (more to taste)
1 teaspoon ground black pepper (more to taste)
½ ounce dark chocolate bar (60-75% bittersweet baking chocolate)
1 teaspoon Tabasco sauce (optional)

Optional Toppings and Garnishes

Sour cream
Cheddar cheese
Corn chips
Scallions

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Instructions

Brown the beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking up the meat as it cooks, about 5 minutes. Drain excess fat and transfer the cooked beef to the slow cooker.
Sauté vegetables and spices: In the same skillet, add the remaining 1 tablespoon olive oil, then add diced onion and green pepper. Cook until softened, about 3 to 5 minutes. Stir in garlic paste, chili powder, cumin, and paprika, cooking for 1 minute while stirring constantly to avoid burning the garlic. Transfer this mixture to the slow cooker.
Add remaining ingredients: Into the slow cooker, add the diced tomatoes with green chilies, tomato sauce, tomato paste, the three varieties of drained beans, the dark chocolate bar, and beef broth. Stir in the brown sugar, salt, and black pepper until well combined.
Cook the chili: Cover and cook on high for 2 to 4 hours or on low for 5 to 6 hours, allowing flavors to meld and chili to thicken.
Serve and garnish: Before serving, optionally stir in Tabasco sauce for heat. Serve hot topped with sour cream, shredded cheddar cheese, corn chips, and a sprinkle of scallions as garnishes if desired.

Notes

For a milder chili, adjust the chili powder and omit the Tabasco sauce.
Drain the beans well to prevent a watery chili.
Dark chocolate adds depth and slight bitterness to balance the acidity of tomatoes.
Leftover chili tastes even better the next day and freezes well.
Use lean ground beef to reduce fat content.