Description
Discover the ultimate slow cooker chili recipe that will warm you up on chilly nights. Learn how to make the best hearty and flavorful chili at home!
Ingredients
- 1 Tbsp olive oil (15 ml)
- 2 lbs ground beef (900 g)
- 1 large yellow onion, finely chopped
- 3 cloves garlic, finely minced
- 2 (14.5 oz (411 g)) cans diced tomatoes with green chilies*
- 3 (8 oz (227 g)) cans tomato sauce
- 1/2 cup beef broth (120 ml)
- 2 Tbsp (30 ml) chili powder
- 2 1/2 tsp (13 ml) ground cumin
- 2 tsp (10 ml) paprika
- 2 tsp (10 ml) unsweetened cocoa powder
- 1 tsp (5 ml) granulated sugar
- 1/2 tsp (3 ml) ground coriander
- Salt and freshly ground black pepper
- 1 (15 oz (425 g)) can kidney beans, drained and rinsed
- 1 (15 oz (425 g)) can kidney beans, drained and rinsed
- Shredded cheddar cheese, for serving
Instructions
- Warm the olive oil in a large, deep, non-stick frying pan over medium-high heat.
- Add the chopped onion and cook for 3 minutes, then incorporate the minced garlic and continue cooking for an additional 30 seconds. Transfer the onion and garlic mixture to a 6 or 7-quart slow cooker.
- Place the skillet back over medium-high heat, add the ground beef, and cook, stirring occasionally, until it is browned.
- Remove most of the fat from the beef, leaving about 2 tablespoons (this is optional for added flavor, or you may remove it all if you prefer). Transfer the browned beef to the slow cooker.
- Mix in the diced tomatoes with green chilies, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander, and season with salt and pepper to your liking.
- Place the lid on the slow cooker and cook on low for 5 to 6 hours.
- Add the kidney beans and let them warm through for about 2 minutes. Serve the chili hot with shredded cheddar cheese or any other toppings you prefer.
