Ingredients
Scale
- 1 Tbsp olive oil
- 2 lbs lean ground beef
- 1 large yellow onion, finely chopped
- 3 cloves garlic, finely minced
- 2 cans (14.5 oz each) diced tomatoes with green chilies
- 3 cans (8 oz each) tomato sauce
- 1/2 cup beef broth
- 2 Tbsp chili powder
- 2.5 tsp ground cumin
- 2 tsp paprika
- 2 tsp unsweetened cocoa powder
- 1 tsp granulated sugar
- 1/2 tsp ground coriander
- Salt and freshly ground black pepper to taste
- 1 can (15 oz) dark red kidney beans, drained and rinsed
- 1 can (15 oz) light red kidney beans, drained and rinsed
- Shredded cheddar cheese, for serving
Instructions
- Heat olive oil in a large deep non-stick skillet over medium-high heat.
- Add finely chopped onions and sauté for about 3 minutes. Add minced garlic and sauté for an additional 30 seconds. Pour into a slow cooker.
- In the same skillet, brown the ground beef, draining most of the fat, then add to the slow cooker.
- Stir in diced tomatoes, tomato sauce, beef broth, chili powder, ground cumin, paprika, cocoa powder, sugar, ground coriander, and season with salt and pepper.
- Cover and cook on low heat for about 5 to 6 hours.
- At the end of cooking, stir in both dark and light red kidney beans and heat for about 2 minutes before serving with toppings.
Notes
Customize with your favorite toppings like shredded cheese, sour cream, or fresh herbs.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chili, slow cooker, comfort food