Slow Cooker Chili
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Ingredients
- 1 Tbsp olive oil
- 2 lbs lean ground beef
- 1 large yellow onion, finely chopped
- 3 cloves of garlic, finely minced
- 2 (14.5) oz cans diced tomatoes with green chilies
- 3 (8 oz) cans tomato sauce
- 2 1/2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 Tbsp paprika
- 2 tsp 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
- Serve topped with:
- Cheddar and Monterey Jack cheese, sour cream, chopped red or green onions, cilantro, roasted peppers, or hot sauce
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Heat olive oil in a large nonstick saucepan over moderately high heat. Once oil is hot, carefully crumble ground beef into oil and cook, stirring occasionally until beef has browned. Drain most of fat from beef, leaving about 2 - 3 Tbsp in with beef (this is optional, I think it ads flavor but you can drain it all if you'd prefer). Pour browned beef into a 6 or 7 quart slow cooker. Add in onion, garlic, diced tomatoes, tomato sauce, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste. Cover with lid and cook on low heat for 5 - 6 hours.
Stir in dark and light red kidney beans and allow to heat through, about 10 minutes (if you want the soup to have more liquid add 1 cup of beef broth or chicken broth - not water). Serve warm with desired toppings (I say the cheese and sour cream is a must, everything else is optional).
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