Description
This Slow Cooker Chili recipe is a hearty and flavorful dish perfect for a comforting meal. Combining ground beef, a medley of kidney beans, tomatoes, and a rich blend of spices, it’s slowly cooked to develop deep, robust flavors. Topped with optional garnishes like sour cream, cheddar cheese, corn chips, and scallions, this chili is a crowd-pleaser that’s easy to make and perfect for gatherings or weeknight dinners.
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)
Canned Goods and Liquids
- 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
Additional Ingredients
- ½ ounce dark chocolate bar (60-75% bittersweet baking chocolate)
Optional Toppings
- Sour cream
- Cheddar cheese
- Corn chips
- Scallions
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 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. Cook the diced onion and green pepper until softened, about 3 to 5 minutes. Add the garlic paste, chili powder, cumin, and paprika, cooking for 1 minute while stirring constantly to prevent burning the garlic. Transfer this mixture to the slow cooker.
- Add remaining ingredients: To the slow cooker, add diced tomatoes with green chilies, tomato sauce, tomato paste, drained beans, bittersweet chocolate, and beef broth. Stir in the light brown sugar, salt, and black pepper until well combined.
- Slow cook: Cover and cook on high for 2 to 4 hours or on low for 5 to 6 hours to allow the flavors to meld and chili to thicken.
- Serving and garnish: Optional toppings like sour cream, shredded cheddar cheese, corn chips, and chopped scallions can be added when serving for added flavor and texture.
Notes
- Drain the ground beef well after browning to prevent greasy chili.
- Adjust chili powder and tabasco sauce to your preferred spice level.
- Adding dark chocolate enhances the depth and richness of the chili.
- Use a good quality slow cooker for consistent results.
- For thicker chili, cook longer on low or remove the lid in the last 30 minutes to reduce liquid.
- This chili tastes even better the next day after flavors have melded.
