Description
A hearty and flavorful Slow Cooker Chili recipe that combines ground beef, three types of kidney beans, tomatoes, spices, and a hint of dark chocolate for depth. This easy-to-make chili is perfect for busy days, slow-cooked to develop rich flavors and served with optional toppings 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)
Spices and Seasonings
- 2 tablespoons garlic paste (or 3 cloves garlic minced)
- 2 tablespoons chili powder (more to taste)
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 tablespoon light brown sugar (packed)
- 2 teaspoons salt (more to taste)
- 1 teaspoon ground black pepper (more to taste)
- 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
Other Ingredients
- ½ ounce dark chocolate bar (60-75% bittersweet baking chocolate)
Optional Toppings
- Sour cream
- Cheddar cheese
- Corn chips
- Scallions (optional garnish)
Instructions
- Brown the 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, about 5 minutes. Drain excess fat and transfer browned beef to the slow cooker.
- Sauté Vegetables and Spices: Add the remaining 1 tablespoon olive oil to the same skillet. Sauté the diced onion and green pepper until softened, about 3 to 5 minutes. Stir in garlic paste, chili powder, cumin, and paprika, cooking for 1 minute while stirring constantly to prevent burning. Transfer this mixture to the slow cooker.
- Combine Remaining Ingredients: Add the diced tomatoes with green chilies, tomato sauce, tomato paste, all three drained kidney beans, dark chocolate, and beef broth to the slow cooker. Stir in the brown sugar, salt, and black pepper to combine evenly.
- 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: Ladle chili into bowls and top with optional sour cream, shredded cheddar cheese, corn chips, and scallions as desired.
Notes
- Using dark chocolate adds a subtle depth of flavor to the chili, but it can be omitted if preferred.
- Adjust chili powder and tabasco sauce to control the heat level.
- For a thicker chili, cook uncovered for the last 30 minutes to reduce liquid.
- Drain beans well to avoid excess liquid in the chili.
- This chili stores well and tastes even better the next day.
