Robust Slow Cooker Beef Chili

• •1.5 lb ground beef (85/15 recommended)
• •1 tablespoon olive oil
• •1 yellow onion, large, chopped
• •1 green bell pepper, chopped
• •4 garlic cloves, minced
• •2 tablespoon tomato paste
• •3 tablespoon chili powder
• •1 tablespoon ground cumin
• •1 teaspoon smoked paprika
• •1 teaspoon dried oregano
• •0.5 teaspoon cayenne pepper (optional, for heat)
• •1 teaspoon kosher salt
• •0.5 teaspoon black pepper, freshly ground
• •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 (optional, for depth)
• • to taste salt
• • to taste black pepper
• •0.5 cup shredded sharp cheddar cheese
• •0.3 cup sour cream or Greek yogurt
• •2 tablespoon fresh cilantro, chopped
• •2 tablespoon green onions, sliced

Instructions

1. 1

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

2. 2

   Add the chopped onion and bell pepper to the skillet with the beef. Cook 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, cayenne pepper (if using), kosher salt, and black pepper. Cook for 1-2 minutes, stirring constantly, to toast the spices and deepen their flavor.

4. 4

   Transfer the beef mixture to a 4-quart (or larger) slow cooker. Add the crushed tomatoes, diced tomatoes (with their juice), rinsed and drained kidney beans, rinsed and drained pinto beans, beef broth, Worcestershire sauce, and unsweetened cocoa powder (if using). Stir everything to combine well.

5. 5

   Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the chili is thick and the flavors have melded.

6. 6

   Before serving, taste the chili and adjust seasoning with additional salt and black pepper as needed.

7. 7

   Ladle the Robust Slow Cooker Beef Chili into bowls and serve hot with your favorite toppings such as shredded cheddar cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, and sliced green onions.

Chef's Tips

• 💡For extra depth, consider adding a splash of strong brewed coffee (about 1/4 cup) along with the beef broth. It enhances the savory notes without making the chili taste like coffee.
• 💡If you prefer a thicker chili, remove the lid for the last 30-60 minutes of cooking on high, or mash a small portion of the beans against the side of the pot to release starches.
• 💡Don't skip browning the beef and toasting the spices! These steps are crucial for developing rich, complex flavors that set this chili apart.
• 💡This chili tastes even better the next day as the flavors continue to meld. It stores well in an airtight container in the refrigerator for up to 3-4 days or can be frozen for up to 3 months.