Description
A hearty and flavorful slow cooker chili made with ground beef, a trio of kidney beans, tomatoes, and a blend of spices, simmered to perfection with a hint of dark chocolate for depth. This comforting dish is perfect for gatherings and pairs well with classic toppings like sour cream, cheddar cheese, and corn chips.
Ingredients
Scale
Main Ingredients
- 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)
- 2 tablespoons chili powder (more to taste)
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 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
- 1 tablespoon light brown sugar (packed)
- 2 teaspoons salt (more to taste)
- 1 teaspoon ground black pepper (more to taste)
- 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 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 the beef to the slow cooker.
- Sauté Vegetables and Spices: Add remaining 1 tablespoon olive oil to the skillet. Sauté diced onion and green pepper until softened, approximately 3 to 5 minutes. Stir in garlic paste, chili powder, ground cumin, and paprika, cooking for about 1 minute while stirring constantly to prevent the garlic from burning. Transfer this mixture into the slow cooker with the beef.
- Add Remaining Ingredients: Into the slow cooker, add diced tomatoes with green chilies, tomato sauce, tomato paste, the three types of drained beans, dark chocolate, and beef broth. Stir in light brown sugar, salt, and black pepper to combine all ingredients well.
- Cook the Chili: Cover the slow cooker and cook on high for 2 to 4 hours or on low for 5 to 6 hours to allow flavors to meld and chili to thicken.
- Optional Spice Adjustment: Add Tabasco sauce if you prefer a spicier chili and stir before serving.
- Serve and Garnish: Spoon chili into bowls and offer optional toppings such as sour cream, shredded cheddar cheese, corn chips, and chopped scallions for extra flavor and texture.
Notes
- Drain the beans well to prevent the chili from becoming too watery.
- Using dark chocolate adds a subtle richness and depth to the chili’s flavor.
- Adjust chili powder and Tabasco sauce to control spiciness level.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
- Feel free to substitute ground beef with ground turkey or a plant-based alternative for a different variation.
