Description
A hearty and flavorful Slow Cooker Chili recipe that combines ground beef, a blend of beans, diced tomatoes, and a rich mix of spices simmered to perfection. Enhanced with a touch of dark chocolate for depth, this chili is perfect for a comforting meal and can be topped with sour cream, cheddar cheese, corn chips, and scallions if desired.
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 (more to taste)
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons salt (more to taste)
- 1 teaspoon ground black pepper (more to taste)
- 1 tablespoon light brown sugar (packed)
- 1 teaspoon tabasco sauce (optional)
Tomato and Bean 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
Additional Ingredients
- 1 cup beef broth
- ½ ounce dark chocolate bar (60-75% bittersweet baking chocolate)
Optional Toppings and Garnishes
- Sour cream
- Cheddar cheese
- Corn chips
- 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, breaking it up as it cooks, until browned, about 5 minutes. Drain excess fat and transfer the cooked beef to the slow cooker.
- Sauté Vegetables and Spices: To the same skillet, add the remaining 1 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 an additional 1 minute, stirring constantly to prevent the garlic from burning. Transfer this mixture to the slow cooker.
- Add Remaining Ingredients: Add the diced tomatoes with green chilies, tomato sauce, tomato paste, all three types of beans (dark kidney, light kidney, and white kidney), dark chocolate, and beef broth to the slow cooker. Stir in the light brown sugar, salt, and black pepper until well combined.
- Cook the Chili: Cover and cook in the slow cooker 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: Spoon chili into bowls and top with optional garnishes such as sour cream, cheddar cheese, corn chips, and scallions as desired. Enjoy warm.
Notes
- Adjust chili powder, salt, and pepper according to personal taste preferences.
- The addition of dark chocolate adds depth and richness but can be omitted if preferred.
- Drain and rinse canned beans to reduce sodium content.
- This chili can be made a day ahead and reheated for enhanced flavor.
- For a spicier chili, increase the amount of tabasco sauce or chili powder.
- Serve with rice or cornbread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
