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Slowcooker Chili
by Emily C.
Prep time: 15 minutes
Cook time: 6 hours 10 minutes
Total time: 6 hours 25 minutes
Yield: 8
servings
Description:
Some warm and yummy chili to keep the chill out this winter.
Ingredients:
- 1 tablespoon Olive oil
- 2 pounds Lean ground beef
- 1 Large yellow onion, finely chopped
- 3 Cloves garlic, finely minced
- 2 cans Diced tomatoes, with green chilies
- 3 cans Tomato sauce
- 1/2 cup Beef broth
- 2 tablespoons Chili powder
- 2 1/2 teaspoons Ground cumin
- 2 teaspoon Paprika
- 2 teaspoons Unsweetened cocoa powder
- 1 teaspoon Granulated sugar
- 1/2 teaspoon Ground coriander
- Salt and ground pepper To Taste
- 1 can Dark red kidney beans
- 1 can Light red kidney beans
- Shredded cheese For serving
Steps:
- 1 Heat olive oil in large non stick skillet over medium-high heat
- 2 Add onion and saute for 3 minutes, then add garlic. Saute for 30 additional seconds. Add onions to 6 or 7 quart slow cooker.
- 3 Return skillet to medium-high heat, add beef and cook stirring occasionally until beef has browned.
- 4 Drain most of fat from beef, leaving about two tablespoons in with beef, for flavor. Add browned beef to slow cooker.
- 5 Stir diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sigar, coriander, and season mixture with salt and pepper to taste, into slow cooker.
- 6 Cover with lid. Cook on low heat for 5 to 6 hours.
- 7 Stir in dark and light kidney beans and allow to heat through for about two minutes.
- 8 Serve warm with shredded cheese and other desired toppings.
