Slow Cooker Chili

Ingredients

• 1 Tbsp olive oil
• 2 lbs lean ground beef
• 1 large yellow onion, finely chopped
• 3 cloves of garlic, finely minced
• 2 cans diced tomatoes with green chilies
• 3 cans cans tomato sauce
• 1/2 cup beef broth
• 2 Tbsp chili powder
• 2 1/2 tsp ground cumin
• 2 tsp paprika
• 2 tsp cocoa powder
• 1 tsp granulated sugar
• 1/2 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

Directions

1. Warm the olive oil in a large, deep non-stick skillet over medium-high heat. Add the onion and cook for 3 minutes, then stir in the garlic and cook for 30 seconds more. Transfer the onion mixture to a 6 or 7 quart slow cooker.
2. Set the skillet back over medium-high heat, add the beef, and cook it, stirring occasionally, until browned. Pour off most of the fat, leaving about 2 Tbsp with the beef if you’d like a little extra flavor, or drain it completely if you prefer. Add the browned beef to the slow cooker.
3. Stir in the diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, and coriander, then season with salt and pepper to taste. Put the lid on and cook on low heat for 5 – 6 hours.
4. Add the dark and light red kidney beans and stir until they are heated through, about 2 minutes. Serve warm with the toppings you like.