What You’ll Need
Gathering the right ingredients will set you up for success. Here’s what you’ll need for this delicious slow cooker chili:
- 1 Tbsp olive oil
- 2 lbs lean ground beef
- 1 large yellow onion, finely chopped
- 3 cloves garlic, finely minced
- 2 (14.5 oz) cans diced tomatoes with green chilies
- 3 (8 oz) cans tomato sauce
- 1/2 cup beef broth
- 2 Tbsp chili powder
- 2 1/2 tsp ground cumin
- 2 tsp paprika
- 2 tsp unsweetened cocoa powder
- 1 tsp granulated sugar
- 1/2 tsp ground coriander
- Salt and freshly ground black pepper, to taste
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can light red kidney beans, drained and rinsed
- Shredded cheddar cheese, for serving
Tip: You can substitute ground turkey or chicken for a leaner option and use fire-roasted tomatoes for an extra smoky flavor.
Directions to Follow
- Sauté Aromatics: Heat olive oil in a large, deep non-stick skillet over medium-high heat. Add the chopped onion and sauté for about 3 minutes until softened. Then, add minced garlic and sauté for an additional 30 seconds.
- Transfer to Slow Cooker: Pour the sautéed onions and garlic into your 6 or 7-quart slow cooker.
- Brown the Beef: Return the skillet to medium-high heat, add the ground beef, and cook, stirring occasionally until the beef is browned. Drain most of the fat from the beef, leaving about 2 tablespoons.
- Combine Ingredients: Pour the browned beef into the slow cooker. Stir in the diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander, and season with salt and pepper to taste.
- Cook: Cover the slow cooker and cook on low heat for 5-6 hours.
- Add Beans: About 5 minutes before serving, stir in the drained kidney beans and let them heat through.
- Serve: Dish up your chili warm, garnished with shredded cheddar cheese and any other desired toppings.
