Description
This Slow Cooker Chili is a hearty and flavorful dish combining tender ground beef, a variety of beans, tomatoes, and a blend of bold spices. Perfect for busy days, it slow cooks to meld all the flavors into a comforting, rich chili that is ready when you are and ideal for feeding a crowd.
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
- 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)
Canned 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), drained
Liquids and Others
- 1 cup beef broth
- 1 tablespoon light brown sugar, packed
- ½ ounce dark bittersweet chocolate bar (60-75%)
- 1 teaspoon Tabasco sauce (optional)
Optional Toppings
- Sour cream
- Cheddar cheese
- Corn chips
- Scallions (garnish)
Instructions
- Brown the Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks, about 5 minutes. Drain off the excess fat and transfer the cooked beef to the slow cooker.
- Sauté Vegetables and Spices: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced white onion and green pepper and cook until softened, about 3 to 5 minutes. Stir in the garlic paste, chili powder, cumin, and paprika, cooking constantly for 1 minute to release the spices’ aromas without burning the garlic. Transfer this mixture to the slow cooker.
- Add Remaining Ingredients: Into the slow cooker, add the Rotel diced tomatoes with green chilies, tomato sauce, tomato paste, the three varieties of drained beans, the dark bittersweet chocolate, and beef broth. Stir thoroughly to combine. Then stir in the light brown sugar, salt, and black pepper to taste. Add Tabasco sauce if using for a spicy kick.
- 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 blend and the chili to thicken.
- Serve and Garnish: Once cooked, give the chili a good stir, then serve hot. Garnish with optional sour cream, cheddar cheese, corn chips, and scallions as desired.
Notes
- Drain excess fat from the browned beef to avoid greasy chili.
- Adjust chili powder and Tabasco sauce to suit your preferred spice level.
- The dark chocolate adds depth and balances acidity but can be omitted if unavailable.
- Use a slotted spoon to drain beans well to prevent a watery chili.
- This chili freezes well; store leftovers in airtight containers and freeze up to 3 months.
