If you’ve never tried a chili that sneaks in a touch of rich, bittersweet delight, you are in for a treat with this Slow Cooker Chili with Dark Chocolate Recipe. This cozy, comforting bowl combines hearty ground beef and a trio of beans with layers of smoky spices and a surprising hint of dark chocolate that deepens the flavors in the best way. Perfect for a chilly day, a casual get-together, or simply when you crave a bowl of home-cooked goodness, this chili is as easy to make as it is impossible to forget.
Ingredients You’ll Need
Every ingredient in this Slow Cooker Chili with Dark Chocolate Recipe plays an important role—from the tender ground beef and fresh vegetables to the blend of spices that awaken the senses, and of course, the dark chocolate that brings everything together with luxurious warmth.
- Olive oil: Used for sautéing, it helps build the base flavor with a healthy, subtle richness.
- Ground beef (85-90%): Adds hearty, savory depth and satisfying texture.
- White onion (finely diced): Provides sweetness and sharpness when cooked down.
- Green pepper (finely diced): Brings a slight crunch and fresh vegetable flavor.
- Garlic paste or minced garlic: Delivers a pungent but mellow aroma that complements spices beautifully.
- Chili powder: The star spice adding warming heat and complexity.
- Ground cumin: Introduces an earthy, smoky undertone essential for classic chili flavor.
- Paprika: Enhances color and a subtle sweetness.
- Rotel diced tomatoes with green chilies: Juicy acidity with a little kick for vibrant taste.
- Tomato sauce: Creates a smooth, rich tomato base.
- Tomato paste: Intensifies tomato depth and thickens the chili.
- Dark kidney beans, light kidney beans, white kidney/Cannellini beans (drained): A trio of beans adds creaminess, variety, and fiber.
- Beef broth: Provides moisture and umami to meld everything together.
- Light brown sugar: Balances acidity and spices with a touch of sweetness.
- Salt and ground black pepper: Essential seasonings to enhance and round out all flavors.
- Dark chocolate bar (60-75% bittersweet): The secret ingredient that deepens richness and adds subtle complexity.
- Tabasco sauce (optional): For those who love a little extra 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 Recipe
Step 1: Brown the Beef
Start by heating one tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook it until it’s nicely browned, breaking it up as it cooks so it crumbles evenly. This step builds a savory, caramelized base for your chili. Once cooked, drain the excess fat and transfer the beef to your slow cooker.
Step 2: Sauté the Vegetables and Spices
In the same skillet, add the remaining tablespoon of olive oil and toss in the finely diced onion and green pepper. Cook them until softened, about three to five minutes, allowing the vegetables to release their sweetness. Then stir in the garlic paste, chili powder, cumin, and paprika, cooking everything together for about one minute while stirring constantly to keep the garlic from burning. This step wakes up those warm, fragrant spices before they join the slow cooker.
Step 3: Combine and Add the Secret Ingredient
Transfer the vegetable-spice mixture into the slow cooker with the browned beef. Add the Rotel diced tomatoes with green chilies, tomato sauce, and tomato paste to form a rich tomato base. Then add all three types of drained kidney beans for a hearty texture, pour in the beef broth for moisture, and sprinkle in the brown sugar, salt, and black pepper. Finally, break off half an ounce of dark chocolate and stir it into the mix—the chocolate will melt slowly during cooking, adding a subtle, rich depth that elevates this chili to something truly special.
Step 4: Slow Cook to Perfection
Set your slow cooker to low and let this glorious mixture cook for five to six hours, or if you’re short on time, on high for two to four hours. Slow cooking allows all those flavors to harmonize and the beans to become tender, resulting in a chili that is warming and deeply satisfying.
How to Serve Slow Cooker Chili with Dark Chocolate Recipe
Garnishes
The best part about serving this chili is all the fun toppings you can add. A dollop of creamy sour cream cools down the spice, shredded cheddar cheese adds melty richness, crunchy corn chips provide texture contrast, and thinly sliced scallions bring a fresh, pop of color and mild onion flavor. These garnishes make each bite a personalized delight.
Side Dishes
Pair your Slow Cooker Chili with Dark Chocolate Recipe with some warm cornbread to soak up every last bit or a simple green salad to keep things light and fresh. You could also serve it over steamed rice or next to tortilla chips for a heartier meal. Whatever you choose, these sides complement the chili’s bold flavor without overpowering it.
Creative Ways to Present
For a fun twist, serve this chili in small bread bowls for a rustic touch, or spoon it over baked potatoes for a unique comfort food experience. Hosting a chili bar? Provide an array of toppings and let everyone build their own bowls—you’ll love the smiles this recipe inspires!
Make Ahead and Storage
Storing Leftovers
This chili keeps beautifully in the fridge for up to four days. Store it in an airtight container and you’ll have a delicious lunch or dinner waiting for you. The flavors actually deepen after a day or two, making leftovers even better.
Freezing
If you want to save some for longer, this recipe freezes well. Portion it into freezer-safe containers or heavy-duty bags, leaving some room for expansion. It can stay frozen for up to three months without losing any of its rich, chocolaty magic.
Reheating
Reheat your chili gently on the stove over low heat, stirring occasionally until warmed through. You can also microwave it in short bursts, stirring in between to ensure even heating. Add a splash of beef broth if it thickened too much in the fridge or freezer—this brings back its perfect consistency.
FAQs
What does the dark chocolate do in the chili?
Dark chocolate adds a subtle, bittersweet richness that balances the acidity of the tomatoes and the heat from the spices. It gives the chili a deeper, more complex flavor without making it taste like dessert.
Can I make this chili vegetarian?
Absolutely! You can substitute the ground beef with a plant-based alternative or extra beans and vegetables. Just swap the beef broth for vegetable broth to keep things vegetarian-friendly.
Is it necessary to brown the beef first?
Browning the beef adds flavor through caramelization and ensures the meat has a nice texture. While you can skip this step, doing it will enhance your chili’s taste significantly.
Can I adjust the spiciness?
Yes, you can easily make this chili milder or hotter. Reduce or omit the chili powder and Tabasco sauce for a gentle heat, or add more if you like it spicy. The beauty of this recipe is how adaptable it is!
What type of dark chocolate works best?
Use a quality bittersweet dark chocolate with 60-75% cacao. This level of bitterness provides richness without bitterness overpowering the dish. Avoid sweetened varieties or milk chocolate for this recipe.
Final Thoughts
This Slow Cooker Chili with Dark Chocolate Recipe is one of those comforting classics that surprises and delights every time. It brings together simple ingredients in a way that feels both familiar and exciting, all with minimal effort thanks to the slow cooker. Trust me, once you taste this chili, it will become a go-to recipe that warms both your heart and your table. Give it a try—you’ll be so glad you did!
Print
Slow Cooker Chili with Dark Chocolate Recipe
- Prep Time: 15 minutes
- Cook Time: 5 hours 30 minutes
- Total Time: 5 hours 45 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This hearty slow cooker chili recipe combines ground beef, a trio of kidney beans, tomatoes, and a blend of aromatic spices to create a rich and comforting dish. Enhanced with a touch of dark chocolate for depth and a hint of heat from Tabasco sauce, this chili is perfect for a satisfying family meal. Slow cooking melds all the flavors beautifully and makes for an easy, hands-off preparation.
Ingredients
Meat and Oil
- 2 tablespoons olive oil, divided
- 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 and Packaged Items
- 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 Flavorings
- 1 tablespoon light brown sugar (packed)
- ½ ounce dark chocolate bar (60-75% bittersweet baking chocolate)
- 1 teaspoon Tabasco sauce (optional)
Optional Toppings and 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, breaking it up as it cooks, and brown it thoroughly for about 5 minutes. Once cooked, drain off excess fat and transfer the browned beef to the slow cooker.
- Sauté vegetables and spices: In the same skillet, add the remaining 1 tablespoon olive oil and sauté the diced onion and green pepper until softened, about 3 to 5 minutes. Stir in the garlic paste, chili powder, ground cumin, and paprika, cooking for 1 minute while stirring constantly to prevent the garlic from burning. Transfer this mixture to the slow cooker with the beef.
- Add remaining ingredients: To the slow cooker, add the Rotel diced tomatoes, tomato sauce, tomato paste, all three drained beans, dark chocolate, and beef broth. Stir everything together until well combined. Then, mix in the light brown sugar, salt, and black pepper. Add Tabasco sauce if using for some extra heat.
- Slow cook the chili: Cover and cook on the high setting for 2 to 4 hours or on low for 5 to 6 hours, allowing flavors to meld and the chili to thicken to your desired consistency.
- Serve and garnish: Once cooked, ladle the chili into bowls and top with optional sour cream, shredded cheddar cheese, corn chips, and chopped scallions as desired. Enjoy your hearty, flavorful slow cooker chili!
Notes
- Drain and rinse canned beans to reduce sodium content.
- Adjust chili powder and Tabasco sauce to your preferred heat level.
- The dark chocolate adds richness and depth to the chili but can be omitted if preferred.
- Use lean ground beef to reduce fat without sacrificing flavor.
- This chili freezes well; store leftovers in airtight containers for up to 3 months.
- For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth.
