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Slow Cooker Chili

fall slow cooker recipes
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Thank you Cooking Classy for the recipe!

Ingredients

  • 1 Tbsp olive oil 

  • 2 lbs. lean ground beef

  • 1 large yellow onion (finely chopped)

  • 2 cans diced tomatoes with green chiles

  • 3 cans tomato sauce

  • ½ cup beef broth

  • 2 Tbsp chili powder

  • 2 + ½ tsp ground cumin 

  • 2 tsp paprika

  • 2 tsp unsweetened cocoa powder

  • 1 tsp granulated sugar

  • ½ tsp ground coriander

  • Salt and freshly ground black pepper

  • 1 can dark red kidney beans (drained and rinsed)

  • 1 can light red kidney beans (drained and rinsed)

  • Shredded cheddar cheese (for serving)

Instructions

  1. Heat the olive oil in a large and deep nonstick skillet over medium-high heat. Add the onion and sauté for 3 minutes, then add the garlic and sauté for 30 more seconds. Pour the onions into a 6 or 7 quart slow cooker. 

  2. Return the skillet to medium-high heat, add the beef, and cook, stirring occasionally until the beef has browned. 

  3. Drain most of the fat from the beef, leaving about 2 tablespoons in with the beef. Pour the browned beef into a slow cooker. Stir in the diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander, and season the mixture with salt and pepper to taste. 

  4. Cover the slow cooker with a lid and cook on low heat for 5-6 hours. 

  5. Stir in the dark and light kidney beans and allow them to heat through for about 2 minutes. Serve warm with the desired toppings.

Find it online: https://shesafullonmonet.com/fall-slow-cooker-recipes/