Ingredients:

  • 2 Tablespoons Olive Oil
  • 1 large Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 2 lbs Lean Ground Beef (85/15 recommended)
  • 3 Tablespoons Chili Powder
  • 2 Tablespoons Ground Cumin
  • 1 Tablespoon Dried Oregano
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon Cocoa Powder (unsweetened)
  • 1/2 Teaspoon Cayenne Pepper
  • 1 Teaspoon Salt (or to taste)
  • 1/4 Teaspoon Freshly Ground Black Pepper
  • 1 1/2 Cups Beef Broth (low sodium)
  • 1 (28-ounce) can Crushed Tomatoes
  • 2 Tablespoons Tomato Paste
  • 1 (15-ounce) can Kidney Beans, drained and rinsed
  • 1 (15-ounce) can Black Beans, drained and rinsed
  • 1 Tablespoon Apple Cider Vinegar

Instructions:

  1. Heat oil in a large heavy-bottomed skillet or Dutch Oven over medium-high heat. Add diced onion and sauté until softened, about 5 minutes.
  2. Add minced garlic and cook for 1 minute until fragrant. Add ground beef, break it up with a wooden spoon, and brown thoroughly. Drain off any excess fat.
  3. Reduce heat to low. Sprinkle the chili powder, cumin, oregano, smoked paprika, cocoa powder, cayenne, salt, and pepper over the beef mixture. Stir well and cook for 2 minutes to toast the spices.
  4. Stir in the tomato paste until everything is evenly coated. Transfer the entire beef/spice mixture into the basin of the slow cooker.
  5. Add the crushed tomatoes and beef broth to the slow cooker. Stir everything well to combine. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
  6. If cooking on LOW for 8 hours, stir in the drained and rinsed kidney and black beans during the final 1.5 hours of cooking.
  7. Just before serving, stir in the tablespoon of apple cider vinegar. Taste the chili and adjust salt, pepper, or cayenne as needed for optimal flavour.