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
Scale
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.
