ground beef80/20 blend recommended for extra fat2 lb
olive oiladd if using very lean beef~2 tbspest.
kidney beans (canned)add liquid and all for a thicker chili, or drain and rinse3 cans
diced tomatoes (canned)two 14oz cans or one 28oz can28 oz
tomato sauce (canned)28 oz
beef brothcan substitute with beer, another stock, or water½ cup
chili powder2 tbsp
cumin2 tsp
dried oregano1½ tsp
salt1½ tsp
black peppercracked or ground½ tsp
cocoa powdersecret ingredient for depth of flavor, won't taste chocolatey1-3 tbsp
shredded cheesefor garnish~1 cupest.
scallionsfor garnish~3 tbspest.
sour creamfor garnish~½ cupest.
Steps
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1
Dice the onion and green pepper, and mince the garlic.
2
Heat a large skillet over medium-high heat. Add the ground beef, onion, green pepper, and garlic. Cook, breaking up the meat with a wooden spoon, for about 6-7 minutes until the beef is browned and the vegetables are slightly softened. Add a bit of olive oil if using very lean beef.
3
Drain the excess fat from the cooked beef and vegetables in a colander, then transfer everything to the slow cooker.
4
Add the kidney beans (with liquid or drained and rinsed), diced tomatoes, tomato sauce, and beef broth to the slow cooker.
5
Stir in the chili powder, cumin, dried oregano, salt, and black pepper until well combined.
6
Stir in the cocoa powder as a secret flavor booster, mixing well. Feel free to add cinnamon or other favorite herbs at this point too.
7
Cover and cook on high for 3-4 hours, or on low for 6-8 hours (great for overnight cooking).
8
Once cooked, serve topped with shredded cheese, scallions, and sour cream as desired, alongside cornbread. Store in the fridge for up to 5 days or freeze for up to 3 months.
PrimedTableBETA
