Description
This hearty Slow Cooker Chili is a flavorful and comforting dish perfect for any occasion. Made with a blend of ground beef, three types of kidney beans, and a rich tomato base, this chili is enhanced with spices like chili powder, cumin, and paprika. Slow-cooked to perfection, it develops deep, robust flavors that are complemented by a hint of dark chocolate and a splash of Tabasco sauce for subtle heat. Serve it with your favorite toppings such as sour cream, cheddar cheese, corn chips, and scallions for a satisfying meal.
Ingredients
Scale
Meat and Vegetables
- 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)
Spices and Seasonings
- 2 tablespoons chili powder (or more to taste)
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons salt (or more to taste)
- 1 teaspoon ground black pepper (or more to taste)
- 1 tablespoon light brown sugar (packed)
- 1 teaspoon Tabasco sauce (optional)
Canned Ingredients
- 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
Other
- 1 cup beef broth
- ½ ounce dark chocolate bar (60-75% bittersweet baking chocolate)
- Sour cream (optional topping)
- Cheddar cheese (optional topping)
- Corn chips (optional topping)
- Scallions (optional garnish)
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 it up as it cooks, about 5 minutes. Drain excess fat, then transfer the beef to a slow cooker.
- Sauté Vegetables and Spices: In the same skillet, add the remaining tablespoon of olive oil, diced onion, and green pepper. Cook until softened, about 3 to 5 minutes. Stir in garlic paste, chili powder, cumin, and paprika and cook for 1 minute, stirring constantly to prevent garlic from burning. Transfer this mixture to the slow cooker.
- Add Remaining Ingredients: To the slow cooker, add the diced tomatoes with green chilies, tomato sauce, tomato paste, dark kidney beans, light kidney beans, white kidney beans, dark chocolate, and beef broth. Stir in the light 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 all the flavors to meld together.
Notes
- For a spicier chili, increase the amount of chili powder and Tabasco sauce according to your taste.
- Be sure to drain the beans and beef fat to avoid a greasy chili.
- The addition of dark chocolate adds depth and a subtle richness to the chili; don’t skip it.
- This chili can be prepared a day ahead; flavors improve after resting overnight in the fridge.
- Serve with sour cream, shredded cheddar cheese, corn chips, and chopped scallions for a classic chili experience.
