Slow Cooker Chili
An easy set-it and forget it Slow Cooker Chili full of robust flavors balanced with sweet brown sugar and cocoa powder.
Equipment
- Slow Cooker
- Skillet
- Spatula
Ingredients
- 1 tbsp oil
- 2 lbs ground beef 80/20 blend
- 1 red onion diced
- 1 1/2 tbsp minced garlic
- 15 oz diced tomatoes
- 15 oz crushed tomatoes
- 14 oz tomato sauce
- 3 oz tomato paste
- 8 oz jar mild jalapeños drained
- 1 cup beef broth
- 1.5 tbsp chili powder
- 3-4 tbsp brown sugar
- 1 tbsp ground cumin
- 1 tbsp sweet paprika
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp ground coriander
- 15 oz can dark kidney beans drained
- 15 oz can light kidney beans drained
- Salt & pepper to taste
Toppings:
- Fritos
- Sour cream
- Shredded cheese we like sharp cheddar
- Chives
Instructions
- Brown Meat- In a frying pan, heat a touch of neutral cooking oil . Add ground beef and season with a bit of salt and pepper. Cook ground beef, breaking up with a spatula until gently browned and crumbled.
- Set It & Forget It- Add ground beef along with remaining ingredients to slow cooker. Give it all a good stir and set it to cook on low for 6-8 hours or high for 3-4 hours. Add salt and pepper to taste. To thicken chili, remove slow cooker lid and allow to simmer on low for 20-30 minutes before serving. This allows some of the liquid to evaporate.
- Plate & Serve– Scoop out a generous portion into a bowl. Top with sour cream, shredded cheese, fritos, and chives.
Notes
We like to add the fat from the ground beef into our chili. It adds quite a bit of flavor and keeps things moist. If you would like less fat in your chili, you can use a slotted spoon to scoop your ground beef from the frying pan to the slow cooker, or drain the ground beef on a paper towel before adding it in.
Don't skip on the brown sugar and cocoa powder! The sweetness of the brown sugar balances the flavor and cocoa powder adds depth and complexity.
Tried this recipe?Let me know how it was!