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+ servings
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Slow Cooker Chili


Course Dinner, Main Course, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 6 hours 10 minutes
Total Time 6 hours 25 minutes
Servings 8 people
Overhead photo of a bowl of slow cooker chili on a teal gingham napkin.

This Slow Cooker Chili is a hearty bowl of comfort food that's made with ground beef, three different kinds of beans, and dark chocolate! Let your slow cooker do all of the work for you and then pile on all of your favorite chili toppings before devouring!

Ingredients  

  • 2 tablespoons olive oil divided
  • 2 pounds ground beef 85-90%
  • 1 white onion finely diced
  • 1 green pepper finely diced
  • 2 tablespoons garlic paste or 3 cloves garlic minced
  • 2 tablespoons chili powder more to taste
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2 (10oz.) cans Rotel diced tomatoes with green chilies
  • 1 (15oz.) can tomato sauce
  • 1 (6oz.) can tomato paste
  • 1 (16oz.) can dark kidney beans drained
  • 1 (16oz.) can light kidney beans drained
  • 1 (16oz.) can white kidney beans Cannellini beans, drained
  • 1 cup beef broth
  • ½ ounce dark chocolate bar 60-75% bittersweet baking chocolate
  • 1 tablespoon light brown sugar packed
  • 2 teaspoons salt more to taste
  • 1 teaspoon ground black pepper more to taste
  • 1 teaspoon tabasco sauce optional
  • sour cream optional topping
  • cheddar cheese optional topping
  • corn chips optional topping
  • scallions optional garnish

Instructions

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat and add the ground beef to the man and cook until brown, breaking the beef up as it cooks, about 5 minutes. Drain the beef and add it to a slow cooker.
    2 tablespoons olive oil, 2 pounds ground beef
  • Add the remaining 1 tablespoon of olive oil to the pan with the diced onion and pepper and cook until softened, about 3 to 5 minutes. Add the garlic paste, chili powder, cumin, and paprika to the skillet with the vegetables and cook for 1 minute stirring constantly so the garlic doesn't burn. Transfer the mixture to the slow cooker.
    2 tablespoons olive oil, 1 white onion, 1 green pepper, 2 tablespoons garlic paste, 2 tablespoons chili powder, 2 teaspoons ground cumin, 2 teaspoons paprika
  • Add the diced tomatoes, tomato sauce, tomato paste, beans, and beef broth to the slow cooker and stir in the chocolate, sugar, salt, and pepper. Add tabasco sauce if desired.
    2 (10oz.) cans Rotel diced tomatoes with green chilies, 1 (15oz.) can tomato sauce, 1 (6oz.) can tomato paste, 1 (16oz.) can dark kidney beans, 1 (16oz.) can light kidney beans, 1 (16oz.) can white kidney beans, 1 cup beef broth, ½ ounce dark chocolate bar, 1 tablespoon light brown sugar, 2 teaspoons salt, 1 teaspoon ground black pepper, 1 teaspoon tabasco sauce
  • Cook on high for 2 to 4 hours or low for 5 to 6.
  • Serve hot with your favorite fixings like sour cream, cheese, corn chips, and more.
    sour cream, cheddar cheese, corn chips, scallions

Notes

  • Add more beef broth for a looser chili.
  • Without the tabasco sauce, this is a pretty mild base chili with low heat. Add additional chili powder or tabasco for more heat.
  • Chocolate and sugar should not be skipped, it adds a lot to the flavor and balance of the dish even though they aren't large quantities. 
  • Granulated sugar may be used in place of light brown sugar.
  • Smoked paprika could be used in place of regular paprika for more heat.
  • Store in airtight containers in the refrigerator for up to 1 week.
  • Freeze in quart-sized Ziploc bags, removing any excess air, for up to 6 months.
  • Ground chicken, turkey, sausage, or meat substitute can be used in this recipe.

Nutrition

Calories: 362kcal | Carbohydrates: 7g | Protein: 21g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 820mg | Potassium: 465mg | Fiber: 2g | Sugar: 3g | Vitamin A: 907IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 3mg

Find it online: www.sugarandsoul.co/slow-cooker-chili/