Slow Cooker Chili
This slow cooker chili is the best you'll find. Simply throw all of the ingredients in your crockpot before work, and come home to a hearty dinner!
Servings: 8
Calories: 487kcal
Ingredients
- 2 tbsp olive oil
- 2 pounds ground beef 85-90%
- 1 white onion finely diced
- 1 green pepper finely diced
- 2 tbsp garlic paste or 3 cloves garlic minced
- 2 tbsp chili powder more to taste
- 2 tsp ground cumin
- 2 tsp paprika
- 20 oz (2 10oz.) cans Rotel diced tomatoes with green chilies
- 15 oz can tomato sauce
- 6 oz can tomato paste
- 16 oz can dark kidney beans drained
- 16 oz can light kidney beans drained
- 16 oz can white kidney beans/Cannellini beans drained
- 1 cup beef broth
- 1 tbsp light brown sugar packed
- 2 tsp salt more to taste
- 1 tsp ground black pepper more to taste
- ½ ounce dark chocolate bar 60-75% bittersweet baking chocolate
- 1 tsp tabasco sauce optional
- sour cream optional topping
- cheddar cheese optional topping
- corn chips optional topping
- scallions optional garnish
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat and add the ground beef to the man and cook until brown, breaking the beef up as it cooks, about 5 minutes. Drain the beef and add it to a slow cooker.
- Add the remaining 1 tablespoon of olive oil to the pan with the diced onion and pepper and cook until softened, about 3 to 5 minutes. Add the garlic paste, chili powder, cumin, and paprika to the skillet with the vegetables and cook for 1 minute stirring constantly so the garlic doesn't burn. Transfer the mixture to the slow cooker.
- Add the diced tomatoes, tomato sauce, tomato paste, beans, chocolate and beef stock to the slow cooker and stir in the sugar, salt, and pepper.
- Cook on high for 2 to 4 hours or low for 5 to 6.
Notes
Storage:
- To Store: Store any leftover chili in an airtight container in the fridge for 3-4 days.
- To Freeze: This chili freezes really well in an airtight, freezer safe container for up to 3 months. It works great to pre-portion the chili in smaller portions, then pop it in the fridge for an easy prepped meal.
- To Reheat: If frozen, allow the chili to thaw completely in the fridge. Refrigerated chili can be reheated on the stovetop or in the microwave.
Nutrition
Calories: 487kcal | Carbohydrates: 56g | Protein: 43g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1277mg | Potassium: 1759mg | Fiber: 16g | Sugar: 10g | Vitamin A: 1542IU | Vitamin C: 32mg | Calcium: 128mg | Iron: 10mg