Description
This hearty Slow Cooker Chili recipe combines ground beef, a trio of kidney beans, tomatoes, and warm spices into a rich and comforting meal perfect for any occasion. Slow cooking melds the flavors beautifully, creating a satisfying dish that’s easy to prepare and serves a crowd.
Ingredients
Scale
Main 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)
Optional Toppings and Garnishes
- Sour cream
- Shredded cheddar cheese
- Corn chips
- Chopped scallions
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, approximately 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 of olive oil. Sauté the diced onion and green pepper 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: To the slow cooker, add diced tomatoes with green chilies, tomato sauce, tomato paste, all drained beans, dark chocolate, and beef broth. Stir in the brown sugar, salt, and black pepper until well combined. Optionally, add Tabasco sauce for extra heat.
- Cook the Chili: Cover and cook the chili on high for 2 to 4 hours, or on low for 5 to 6 hours, allowing flavors to meld thoroughly.
- Serve: Once cooked, serve the chili hot, topped with optional sour cream, shredded cheddar cheese, corn chips, and chopped scallions as desired.
Notes
- Use lean ground beef to reduce excess fat in the chili.
- Adjust chili powder and Tabasco sauce to your preferred spice level.
- The dark chocolate adds depth and richness but can be omitted if preferred.
- If beans need to be softer, extend slow cooking time accordingly.
- For thicker chili, cook uncovered for the last 30 minutes or mash some beans before serving.
- This chili pairs well with cornbread or over rice.
