Ready, Set, Chili!!
"I've been making this crockpot chili for years. It's the perfect dish for game day! This recipe has earned the esteemed title of "best chili" ever by everyone that's tried it. It incorporates the great balance of diced tomatoes with green chilis and tomato sauce teamed with lots of spices including the secret kapow of cocoa powder."
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive Oil | 1 Tbsp, 2 lbs, 1, 3, 2 14.5 oz cans, 3 8 oz. cans, 1/2 cup, 2 Tbsp, 2 tsp, 2 tsp, 1 tsp, 1/2 tsp, To taste, 1 15 oz Can, 1 15 oz Can, For Serving |
| Lean Ground Beed | |
| Large Yellow Onion, chopped | |
| Garlic Cloves, finely minced | |
| Diced Tomatoes with Green Chilies | |
| Tomato Sauce | |
| Beef Broth | |
| Chili Powder | |
| Paprika | |
| Unsweetened Cocoa Powder | |
| Granulated Sugar | |
| Coriander | |
| Salt and Ground Black Pepper | |
| Dark Red Kidney Beans | |
| Light Red Kidney Beans | |
| Shredded Cheddar Cheese |
Directions
1. Heat olive oil over medium- high heat in a large non-stick skillet.
2. Add onion and saute 3 minutes, add garlic and saute 30 seconds. Pour onions and garlic into a 6 or 7 quart slow cooker.
3. Return skillet to heat, add beef, cook until beef has browned.
4. Drain fat from beef, leaving 2 Tbsp fat in beef for added flavor. Pour cooked beef into slow cooker.
5. Stir in diced tomatoes with chilies, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander. Add salt and pepper to taste.
6. Cover with lid and cook on low for 5 to 6 hours.
7. Rinse dark and light kidney beans and add to crockpot the last 20 minutes of crock pot cooking time.
8. Serve with desired toppings and enjoy!