If you are craving a chili that bursts with complex flavors and comforting heartiness, you have absolutely got to try this Slow Cooker Chili with Dark Chocolate and Mixed Beans Recipe. It’s the kind of dish that feels like a warm hug on a chilly evening, with a rich depth from the dark chocolate that beautifully balances the spicy kick of chili powder and smoky paprika. The assortment of beans adds incredible texture and earthy tones, while the slow cooking method lets all these ingredients mingle into a harmonious symphony of taste. Whether you’re serving it for a cozy family dinner or a game-day gathering, this chili will quickly become one of your all-time favorites.
Ingredients You’ll Need
Every ingredient in this recipe is a star on its own, and together they build layers of flavor, texture, and color that make this chili unforgettable. From the savory ground beef to the blend of beans and that secret dark chocolate touch, each component plays a crucial role.
- Olive oil: Provides a rich base to sauté the beef and vegetables, enhancing overall flavor and preventing sticking.
- Ground beef (85-90% lean): Adds the hearty protein that makes this chili satisfying and filling.
- White onion, finely diced: Brings a sweetness and subtle sharpness that softens during cooking.
- Green pepper, finely diced: Adds a fresh crunch and vibrant color to the chili.
- Garlic paste or minced garlic: Imparts aromatic depth that’s essential in any good chili.
- Chili powder: Delivers the signature spicy warmth and complexity.
- Ground cumin: Contributes earthy tones that complement the chili powder perfectly.
- Paprika: Adds a smoky hint that enriches the chili’s flavor profile.
- Rotel diced tomatoes with green chilies (20 oz): Offers a tangy tomato base with a little extra heat.
- Tomato sauce (15 oz): Provides a smooth, rich consistency.
- Tomato paste (6 oz): Intensifies the tomato flavor and thickens the chili.
- Dark kidney beans (16 oz, drained): Adds a robust, meaty texture and deep color.
- Light kidney beans (16 oz, drained): Provides a mild contrast in flavor and a tender bite.
- White kidney beans/Cannellini beans (16 oz, drained): Offers a creamy texture and balances the darker beans perfectly.
- Beef broth (1 cup): Enhances the meatiness and adds an extra layer of savoriness.
- Light brown sugar (1 tablespoon, packed): Cuts the acidity of the tomatoes while adding a touch of sweetness.
- Salt (2 teaspoons or to taste): Essential for bringing all flavors to life.
- Ground black pepper (1 teaspoon or to taste): Introduces a gentle heat and sharpness.
- Dark chocolate bar (½ ounce, 60-75% bittersweet): The secret ingredient that enriches depth and adds a subtle, luxurious bitterness.
- Tabasco sauce (1 teaspoon, optional): For those who love an extra kick of heat.
- Sour cream, cheddar cheese, corn chips, scallions (optional toppings): Perfect finishing touches to customize your bowl.
How to Make Slow Cooker Chili with Dark Chocolate and Mixed Beans Recipe
Step 1: Brown the Beef
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook until it’s nicely browned, breaking it apart as it cooks to ensure even browning. This step is vital because it develops the deep, meaty flavor your chili will be built on. Once browned, drain the excess fat and transfer the beef to your slow cooker.
Step 2: Sauté Vegetables and Spices
In the same skillet, add your remaining tablespoon of olive oil along with the diced onion and green pepper. Cook until they soften and become fragrant, approximately 3 to 5 minutes. Then stir in your garlic paste, chili powder, cumin, and paprika. Cook everything together for another minute, stirring constantly so that the garlic doesn’t burn. This helps toast the spices and unlocks their full aromatic potential. Transfer this flavorful mixture to the slow cooker on top of the beef.
Step 3: Combine Tomatoes, Beans, and Chocolate
Next, add the diced tomatoes with green chilies, tomato sauce, tomato paste, and all three varieties of beans to the slow cooker. Stir in the dark chocolate bar, beef broth, light brown sugar, salt, and black pepper. The chocolate might sound unusual here but trust me, it adds an unexpected depth that elevates the chili to gourmet status. Mix everything gently to combine.
Step 4: Slow Cook to Perfection
Set your slow cooker to low and allow your chili to cook for 5 to 6 hours, or choose high for 2 to 4 hours if you’re short on time. Cooking slow and low gives all those robust flavors a chance to melt together beautifully, and the beans soak up the spices and richness. The result is a thick, hearty, and deeply flavorful chili that’s simply irresistible.
How to Serve Slow Cooker Chili with Dark Chocolate and Mixed Beans Recipe
Garnishes
Garnishing your chili is where you can truly make it your own. A dollop of sour cream adds a cool creaminess that contrasts the heat, while shredded cheddar cheese melts invitingly atop each bowl. Scallions lend a fresh crunch and vibrant color, and corn chips provide the perfect salty, crispy bite to scoop up every last drop. These simple toppings make every spoonful more exciting and delicious.
Side Dishes
This chili is a complete meal, but pairing it with some classic sides can elevate your dinner. Warm cornbread or crusty bread are perfect for mopping up all that saucy goodness. A fresh green salad lightly dressed with lemon or vinaigrette balances the richness, and if you’re feeling indulgent, a bowl of steamed rice or even tortilla chips on the side works wonders too.
Creative Ways to Present
For a fun twist, serve this chili inside baked potatoes or over a bed of creamy polenta. You could also layer it with tortilla chips and cheese in a chili nachos platter, baking until bubbly and golden. Hosting a chili bar? Set out various toppings and let everyone customize their own bowls. No matter how you present it, the Slow Cooker Chili with Dark Chocolate and Mixed Beans Recipe always steals the show.
Make Ahead and Storage
Storing Leftovers
This chili actually tastes even better the next day as the flavors continue to meld. Store leftovers in airtight containers in the refrigerator for up to 4 days. When storing, make sure to cool it completely before sealing to maintain freshness and food safety.
Freezing
If you want to stash some chili away for future cravings, this recipe freezes beautifully. Portion the chili into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be frozen for up to 3 months without losing its delicious flavor or texture.
Reheating
Reheat your chili gently on the stovetop over medium-low heat, stirring frequently to avoid scorching. If reheating from frozen, thaw in the refrigerator overnight first. You can also microwave individual servings, just be sure to cover and stir halfway through heating for even warmth.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey can be a leaner alternative and will still absorb all the spices and flavors beautifully. Just be mindful to brown it well to build that rich flavor foundation.
What type of dark chocolate works best in this chili?
Choose a bittersweet baking chocolate with 60-75% cocoa content. It adds depth without overpowering the other ingredients, creating a subtle richness that enhances the chili’s complexity.
Can I make this recipe in an Instant Pot instead of a slow cooker?
Yes, you can adapt it by using the sauté function to brown the meat and cook the vegetables, then pressure cook on high for about 25-30 minutes. Just make sure to adjust liquid slightly to avoid burning.
Is it necessary to drain the canned beans?
Draining the beans helps control the chili’s consistency and prevents it from becoming too watery. It also improves texture, making each bean’s flavor shine.
How spicy is this chili? Can I adjust the heat?
The chili has a moderate level of heat, but you can easily adjust by increasing or decreasing the chili powder and adding or omitting the optional Tabasco sauce. It’s flexible to suit your spice preference perfectly.
Final Thoughts
This Slow Cooker Chili with Dark Chocolate and Mixed Beans Recipe has a way of turning an ordinary meal into a memorable occasion. Its cozy warmth, unmatched depth of flavor, and satisfying texture make it an absolute winner any time you want comfort food with a twist. I hope you give it a try soon — I promise it will become your go-to chili recipe for many seasons to come!
Print
Slow Cooker Chili with Dark Chocolate and Mixed Beans Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
A hearty and flavorful Slow Cooker Chili recipe combining ground beef, a blend of beans, and a rich mix of spices and tomatoes, slowly cooked to perfection for a comforting meal. Topped optionally with sour cream, cheddar cheese, corn chips, and scallions for added texture and taste.
Ingredients
Meat and Oils
- 2 tablespoons olive oil
- 2 pounds ground beef (85-90% lean)
Vegetables and Aromatics
- 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)
Canned and Packaged 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
- 1 cup beef broth
- ½ ounce dark chocolate bar (60-75% bittersweet baking chocolate)
Optional Toppings & 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 until browned, breaking it up as it cooks, for about 5 minutes. Drain any excess fat and transfer the beef to the slow cooker.
- Sauté Vegetables and Spices: Add the remaining tablespoon of olive oil to the skillet. Cook the diced onion and green pepper until softened, approximately 3 to 5 minutes. Stir in the garlic paste, chili powder, ground 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: To the slow cooker, add diced tomatoes with green chilies, tomato sauce, tomato paste, all drained beans, dark chocolate, and beef broth. Stir in light brown sugar, salt, and black pepper until well combined.
- Slow Cook the Chili: Cover and cook on high for 2 to 4 hours or on low for 5 to 6 hours, allowing the flavors to meld and the chili to thicken.
- Serve and Garnish: Once cooked, adjust seasoning if needed, then serve the chili topped with optional sour cream, cheddar cheese, corn chips, and scallions as desired.
Notes
- Using a variety of kidney beans adds texture and flavor complexity to the chili.
- Dark chocolate adds depth and richness to the chili’s flavor without making it sweet.
- Adjust chili powder and Tabasco sauce to your preferred spice level.
- Drain the beans well to prevent the chili from becoming too watery.
- Slow cooker times may vary; check for preferred thickness and taste towards the end of cooking.
- For a leaner version, substitute ground turkey or chicken.
