Slow Cooker Chili

• servings: 8 servings
• active time: 15 minutes
• total time: 6 hours 25 minutes

Ingredients

1 Tbsp olive oil

2 lbs lean ground beef

1 large yellow onion, (finely chopped)

3 cloves garlic, (finely minced)

2 (14.5 oz) cans diced tomatoes with green chilies*

3 (8 oz) cans tomato sauce

1/2 cup beef broth

2 Tbsp chili powder

2 1/2 tsp ground cumin

2 tsp paprika

2 tsp unsweetened cocoa powder

1 tsp granulated sugar

1/2 tsp ground coriander

Salt and freshly ground black pepper

1 (15 oz) can dark red kidney beans, (drained and rinsed)

1 (15 oz) can light red kidney beans, (drained and rinsed)

Shredded cheddar cheese, (for serving)

Directions

Heat olive oil in a large and deep non-stick skillet over medium-high heat.

Add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker (I like this one HERE).

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

Drain most of fat from beef, leaving about 2 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 slow cooker.

Stir in diced tomatoes, tomato sauce, beef broth, 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 5 - 6 hours.

Stir in dark and light red kidney beans and allow to heat through, about 2 minutes. Serve warm with desired toppings.

Nutrition

• Calories: 415 kcal
• Total Fat: 14 g
• Saturated Fat: 5 g
• Cholesterol: 73 mg
• Sodium: 595 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 11 g
• Total Sugars: 8 g
• Protein: 32 g