Ingredients
Method
- Sauté the Beef and Veggies:If your slow cooker has a sauté setting, turn it on. Brown the 2 lbs of lean ground beef in the slow cooker, breaking it apart as it cooks. Drain any excess fat if needed.Add the diced onion, garlic, and bell peppers to the browned beef. Sauté for 5-7 minutes until the veggies are soft and fragrant.If your slow cooker doesn’t have a sauté setting, do this step in a large skillet over medium heat, then transfer everything to the slow cooker.
- If your slow cooker has a sauté setting, turn it on. Brown the 2 lbs of lean ground beef in the slow cooker, breaking it apart as it cooks. Drain any excess fat if needed.
- Add the diced onion, garlic, and bell peppers to the browned beef. Sauté for 5-7 minutes until the veggies are soft and fragrant.
- If your slow cooker doesn’t have a sauté setting, do this step in a large skillet over medium heat, then transfer everything to the slow cooker.
- Add the Beans and Tomatoes:Stir in the kidney beans, black beans, diced tomatoes, diced green chiles, crushed tomatoes, and tomato paste. Mix everything together well.
- Stir in the kidney beans, black beans, diced tomatoes, diced green chiles, crushed tomatoes, and tomato paste. Mix everything together well.
- Add the Broth and Spices:Pour in 1 cup of beef broth (or beer for extra flavor) and stir.Add the chili powder, smoked paprika, ground cumin, ground coriander, cayenne pepper (if using), cocoa powder, salt, and black pepper. Stir everything until well combined.
- Pour in 1 cup of beef broth (or beer for extra flavor) and stir.
- Add the chili powder, smoked paprika, ground cumin, ground coriander, cayenne pepper (if using), cocoa powder, salt, and black pepper. Stir everything until well combined.
- Slow Cook:Set your slow cooker to low and cook for 6-8 hours, or on high for 4 hours. The longer the chili simmers, the more flavorful it will be!
- Set your slow cooker to low and cook for 6-8 hours, or on high for 4 hours. The longer the chili simmers, the more flavorful it will be!
- Taste and Adjust:Before serving, give your chili a taste. Adjust seasoning with more salt, chili powder, or a splash of lime juice if needed.
- Before serving, give your chili a taste. Adjust seasoning with more salt, chili powder, or a splash of lime juice if needed.
- Serve with Toppings:Ladle the chili into bowls and top with your favorite garnishes: shredded cheese, a big dollop of sour cream, chopped green onions, cilantro, jalapeños—whatever you like!
- Ladle the chili into bowls and top with your favorite garnishes: shredded cheese, a big dollop of sour cream, chopped green onions, cilantro, jalapeños—whatever you like!
Nutrition
Notes
Pro Tips:
Choose chuck roast over pre-cut 'stew meat' because you control the size—cut 1.5-inch chunks that won't disintegrate during the long cooking process, and chuck's marbling creates richer flavor than lean cuts. After six years of making this recipe, I learned to add half the beans in the last hour instead of all at once—early beans break down and thicken the chili, late beans stay intact for better texture contrast. Use whole canned tomatoes and crush them by hand rather than diced—the irregular pieces create better mouthfeel, and whole tomatoes are typically higher quality with fewer additives than pre-diced versions. Brown your meat in batches without crowding the pan because steam prevents the Maillard reaction that creates deep flavor compounds—proper browning is crucial since slow cookers can't develop new flavors, only concentrate existing ones. Storage & Meal Prep:
Leftovers will keep in the fridge for up to 4 days. Reheat in the microwave or on the stovetop. You can also make this in an Instant Pot — use the saute function for the beef and veggies, then pressure cook on high for 15 minutes.
Choose chuck roast over pre-cut 'stew meat' because you control the size—cut 1.5-inch chunks that won't disintegrate during the long cooking process, and chuck's marbling creates richer flavor than lean cuts. After six years of making this recipe, I learned to add half the beans in the last hour instead of all at once—early beans break down and thicken the chili, late beans stay intact for better texture contrast. Use whole canned tomatoes and crush them by hand rather than diced—the irregular pieces create better mouthfeel, and whole tomatoes are typically higher quality with fewer additives than pre-diced versions. Brown your meat in batches without crowding the pan because steam prevents the Maillard reaction that creates deep flavor compounds—proper browning is crucial since slow cookers can't develop new flavors, only concentrate existing ones. Storage & Meal Prep:
Leftovers will keep in the fridge for up to 4 days. Reheat in the microwave or on the stovetop. You can also make this in an Instant Pot — use the saute function for the beef and veggies, then pressure cook on high for 15 minutes.