This hearty, delicious slow cooker chili is the perfect meal to come home to after a long day at work. It acts as a culinary blank slate, allowing for flexibility with the vegetables and spice profile to suit your pantry and taste preferences. With a rich depth of flavor provided by a surprising secret ingredient, this recipe is simple to prep and effortless to cook.
Ingredients
The Base
- 1 large onion, diced
- 1 large green pepper, diced
- 4 cloves garlic, minced
- 2 lbs ground beef (80/20 blend recommended)
- Olive oil (optional, only necessary if using very lean beef)
The Slow Cooker Add-ins
- 3 cans kidney beans
- 2 (14 oz) cans OR 1 (28 oz) can diced tomatoes
- 1 (28 oz) can tomato sauce
- 1/2 cup beef broth
The Seasoning Blend
- 2 tbsp chili powder
- 2 tsp cumin
- 1 1/2 tsp dried oregano
- 1 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 to 3 tbsp cocoa powder (the secret ingredient)
Optional Garnishes
- Shredded cheese
- Scallions
- Sour cream
Instructions
- Prep the Vegetables Begin by dicing the large onion and green pepper. Mince the garlic cloves using a knife or a garlic press.
- Brown the Beef and Veggies Place a large skillet over medium-high heat. Add the ground beef, diced onions, green pepper, and minced garlic to the pan. Cook for approximately 6 to 7 minutes, using a wooden spoon to break up the meat and move it around. You want the meat browned and the vegetables slightly softened. Note: If using 80/20 beef, no extra fat is needed as it will render out. If using lean beef, add a little olive oil.
- Drain and Transfer Once the meat is browned, drain the excess fat from the skillet. Transfer the beef and vegetable mixture directly into your slow cooker.
- Add Remaining Ingredients Add the kidney beans, diced tomatoes, tomato sauce, and beef broth to the slow cooker. Next, add the chili powder, cumin, oregano, salt, pepper, and cocoa powder. Note: You can choose to drain and rinse the beans to remove starchy aquafaba, or dump the entire can in for a soupier, starchier chili.
- Stir and Cook Give the mixture a good stir to combine all ingredients. Cover the slow cooker and cook on High for 3 to 4 hours or on Low for 6 to 8 hours.
- Serve Once cooked, ladle the chili into bowls. Top with your choice of garnishes, such as shredded cheese, scallions, or a dollop of sour cream.
Chef’s Tips
- The Secret Ingredient: Adding cocoa powder adds a lovely depth of flavor without making the dish taste like chocolate.
- Substitutions: This recipe is very forgiving. You can substitute the beef broth with beer, stock, or water. You can also swap the oregano for basil or other fresh herbs from your garden.
- Storage: This chili stores well in an airtight container in the refrigerator for up to 5 days, or it can be frozen for up to 3 months.
