This thick and hearty slow cooker chili recipe is filling, easy, and full of flavor. Cooked slowly in the crockpot and then loaded with your favorite toppings, this meal makes everyone happy!
½ouncedark chocolate bar 60-75% bittersweet baking chocolate
1teaspoontabasco sauceoptional
sour creamoptional topping
cheddar cheeseoptional topping
corn chipsoptional topping
scallionsoptional garnish
Instructions
Heat 1 tablespoon olive oil in a large skillet over medium-high heat and add the ground beef to the pan and cook until brown, breaking the beef up as it cooks, about 5 minutes. If needed, drain the beef and then add it to a slow cooker.
2 tablespoons extra virgin olive oil, 2 pounds ground beef
To the same pan, add the remaining 1 tablespoon of olive oil with the diced onion and pepper and cook until softened, about 3 to 5 minutes. Add the minced garlic, chili powder, cumin, and paprika to the skillet with the vegetables and cook for 1 minute stirring constantly so the garlic doesn't burn. Transfer the mixture to the slow cooker.
1 medium white onion, 1 medium green pepper, 3 cloves garlic, 2 tablespoons chili powder, 2 teaspoons ground cumin, 2 teaspoons paprika
Add the diced tomatoes, tomato sauce, tomato paste, beans, and beef stock to the slow cooker and stir in the sugar, salt, pepper, and chocolate.
20 ounces Rotel diced tomatoes with green chilies, 15 ounces tomato sauce, 6 ounces tomato paste, 16 ounces dark kidney beans, 16 ounces light kidney beans, 16 ounces white kidney beans/Cannellini beans, 1 cup beef broth, 1 tablespoon light brown sugar packed, 2 teaspoons salt, 1 teaspoon ground black pepper, ½ ounce dark chocolate bar
If you'd like a looser chili, add more beef broth.For added spice, add additional hot sauce, red pepper flakes, cayenne pepper, or jalapenos. Chili can cook on LOW for up to 8 hours but longer than that the beans may start breaking down.Toppings: shredded cheddar, sour cream, onions/scallions, crushed saltines, crushed tortilla chips, cilantro, corn chips...