Robust Slow Cooker Beef Chili

A hearty and flavorful beef chili, slow-cooked with beans, tomatoes, and spices for a deeply comforting meal.

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.