Robust Slow Cooker Beef Chili

• •1 tablespoon olive oil
• •1.5 lb ground beef, 80/20 lean
• •1 large yellow onion, chopped
• •1 large green bell pepper, chopped
• •4 cloves garlic, minced
• •2 tablespoon tomato paste
• •3 tablespoon chili powder
• •2 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •0.5 teaspoon dried oregano
• •0.3 teaspoon cayenne pepper
• •28 oz can crushed tomatoes
• •14.5 oz can diced tomatoes, undrained
• •15 oz can kidney beans, rinsed and drained
• •15 oz can pinto beans, rinsed and drained
• •1 cup beef broth
• •1 tablespoon Worcestershire sauce
• •1 teaspoon unsweetened cocoa powder
• •1 teaspoon salt
• •0.5 teaspoon black pepper
• • for garnish fresh cilantro, chopped
• • for garnish shredded cheddar cheese
• • for garnish sour cream

Instructions

1. 1

   Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

2. 2

   Add chopped onion and bell pepper to the skillet with the beef. Sauté for 5-7 minutes, until softened. Stir in the minced garlic and cook for another minute until fragrant.

3. 3

   Stir in the tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, to toast the spices and deepen their flavor.

4. 4

   Transfer the beef mixture to a 6-quart (or larger) slow cooker.

5. 5

   Add the crushed tomatoes, diced tomatoes (undrained), rinsed and drained kidney beans, rinsed and drained pinto beans, beef broth, Worcestershire sauce, unsweetened cocoa powder, salt, and black pepper to the slow cooker.

6. 6

   Stir all ingredients thoroughly to combine. Cover the slow cooker with its lid.

7. 7

   Cook on low for 6-8 hours, or on high for 3-4 hours, until the chili is thick and the flavors are well-melded.

8. 8

   Taste the chili and adjust seasoning with additional salt, pepper, or cayenne as needed.

9. 9

   Serve hot, garnished with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream, if desired.

Chef's Tips

• 💡Don't skip browning the beef and sautéing the aromatics; this initial step builds a crucial flavor base for your chili.
• 💡The cocoa powder is optional but highly recommended. It doesn't make the chili taste like chocolate but rather adds a deep, complex, and slightly bitter note that enhances the savory flavors.
• 💡For extra heat, add a diced jalapeño or serrano pepper along with the bell pepper, or increase the amount of cayenne pepper.
• 💡Chili often tastes even better the next day, as the flavors have more time to meld. This recipe is excellent for meal prepping!
• 💡Serve with your favorite toppings like cornbread, tortilla chips, or a side salad.