Description
This hearty and flavorful Slow Cooker Chili combines ground beef, beans, and a rich blend of spices, simmered to perfection in your crockpot. With minimal prep and long, slow cooking, it’s an effortless dinner that delivers deep, comforting flavors ideal for any weeknight or gathering.
Ingredients
Meat and Vegetables
- 2 tbsp olive oil
- 2 pounds ground beef 85-90%
- 1 white onion, finely diced
- 1 green pepper, finely diced
- 2 tbsp garlic paste or 3 cloves garlic, minced
Spices
- 2 tbsp chili powder (more to taste)
- 2 tsp ground cumin
- 2 tsp paprika
Canned Ingredients
- 20 oz (2 10oz cans) 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 Additions
- 1 cup beef broth
- 1 tbsp light brown sugar, packed
- 2 tsp salt (more to taste)
- 1 tsp ground black pepper (more to taste)
- ½ ounce dark chocolate bar (60-75% bittersweet baking chocolate)
- 1 tsp Tabasco sauce (optional)
Optional Toppings
- Sour cream
- Cheddar cheese
- Corn chips
- Scallions (optional garnish)
Instructions
- Brown the Ground Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef to the pan and cook until browned, breaking it up as it cooks, about 5 minutes. Drain the excess fat and transfer the browned beef to the slow cooker.
- Sauté Vegetables and Spices: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the finely diced onion and green pepper, cooking until softened, about 3 to 5 minutes. Stir in the garlic paste, chili powder, cumin, and paprika, cooking for 1 minute and stirring constantly to prevent the garlic from burning. 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, drained dark, light, and white kidney beans, the dark chocolate bar, and beef broth. Stir in the brown sugar, salt, and black pepper. Optionally, add Tabasco sauce for heat.
- Cook the Chili: Cover and cook on high for 2 to 4 hours or on low for 5 to 6 hours until the chili is thickened and flavors are well blended.
- Serve: Ladle chili into bowls and top with optional sour cream, shredded cheddar cheese, corn chips, and garnish with scallions if desired. Enjoy warm.
Notes
- The chili can be made a day ahead and flavors will deepen overnight.
- If you prefer a spicier chili, adjust chili powder and add more Tabasco sauce as desired.
- Drain and rinse canned beans to reduce sodium content and improve texture.
- You can substitute ground turkey or chicken for a leaner option.
- Use a good quality dark chocolate to ensure rich flavor and smooth texture.
