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
Scale
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.
