Description
A hearty and flavorful slow cooker chili recipe featuring ground beef, a mix of kidney beans, tomatoes, and a rich blend of spices enhanced by a hint of dark chocolate. Perfect for warming meals, this chili is slow-cooked to develop deep, savory flavors and topped with classic garnishes like sour cream, cheddar cheese, and corn chips.
Ingredients
Scale
Meat and Vegetables
- 2 tablespoons olive oil
- 2 pounds ground beef (85-90%)
- 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)
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 Extras
- 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 Ground Beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook for about 5 minutes, breaking it up as it cooks until browned. Drain any excess fat and transfer the beef to a slow cooker.
- Sauté Vegetables and Spices: In the same skillet, add the remaining 1 tablespoon of olive oil. Cook the diced onion and green pepper until softened, about 3 to 5 minutes. Stir in the garlic paste, chili powder, ground cumin, and paprika, cooking for 1 minute while stirring constantly to prevent burning. Transfer this mixture into the slow cooker.
- Add Remaining Ingredients: Pour the diced tomatoes with green chilies, tomato sauce, tomato paste, all the drained beans, and beef broth into the slow cooker. Add the dark chocolate bar chunks, light brown sugar, salt, and black pepper. Stir everything thoroughly to combine.
- Cook the Chili: Cover the slow cooker and cook on high heat for 2 to 4 hours or on low heat for 5 to 6 hours to allow flavors to meld together and develop fully.
- Serve and Garnish: Once cooked, ladle the chili into bowls and add optional toppings like sour cream, shredded cheddar cheese, corn chips, and chopped scallions as desired.
Notes
- For a spicier chili, increase the amount of chili powder and add more tabasco sauce.
- Drain and rinse beans to reduce sodium content if preferred.
- The dark chocolate adds depth and richness to the chili, but can be omitted if desired.
- This chili improves in flavor if allowed to rest for a few hours or overnight before serving.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
