"Slow Cooker Chili"

By RoketJSquerl

Ingredients

• Serve topped with:
• 1 Tbsp olive oil
• 2 1/4 lbs lean ground beef
• 1 large yellow onion, finely chopped
• 3 cloves of garlic, finely minced
• 2 (14.5) oz cans diced tomatoes with green chilies
• 3 (8 oz) cans tomato sauce
• 2 1/2 Tbsp chili powder
• 1 Tbsp ground cumin
• 1 Tbsp paprika
• 2 tsp cocoa powder
• 1 tsp granulated sugar
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper, to taste
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can light red kidney beans, drained and rinsed
• Cheddar and Monterey Jack cheese, sour cream, chopped red or green onions, cilantro, roasted peppers, or hot sauce
• Optionally serve with:
• fresh cornbread or biscuits, baked russet potatoes, saltine crackers or tortilla chips

Details

Servings 6
Preparation time 15mins
Cooking time 385mins
Adapted from cookingclassy.com

Preparation

Step 1

Heat olive oil in a large nonstick saucepan over moderately high heat. Once oil is hot, carefully crumble ground beef into oil and cook, stirring occasionally until beef has browned. Drain most of fat from beef, leaving about 2 - 3 Tbsp in with beef (this is optional, I think it ads flavor but you can drain it all if you'd prefer). Pour browned beef into a 6 or 7 quart slow cooker. Add in onion, garlic, diced tomatoes, tomato sauce, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste. Cover with lid and cook on low heat for 6 hours.

Stir in dark and light red kidney beans and allow to heat through, about 10 minutes. Serve warm with desired toppings (I say the cheese and sour cream is a must, everything else is optional).