Ingredients:

  • 2 Tbsp Olive Oil (or neutral cooking oil)
  • 1 medium Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 2 lbs Ground Beef (85-90% lean)
  • 3 Tbsp Chili Powder (American blend)
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1 tsp Unsweetened Cocoa Powder
  • ½ tsp Cayenne Pepper (optional)
  • 1 tsp Kosher or Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • 1 (28 oz) can Diced Tomatoes, undrained
  • 1 (15 oz) can Crushed Tomatoes, undrained
  • 2 cups low sodium Beef Broth
  • 2 Chipotle Peppers in Adobo Sauce, minced
  • 1 Dried Bay Leaf
  • 1 (15 oz) can Kidney Beans, rinsed and drained
  • 1 (15 oz) can Pinto Beans, rinsed and drained

Instructions:

  1. Sauté Aromatics: Heat the olive oil in a skillet over medium-high heat. Add the diced onion and cook until softened (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  2. Brown the Beef: Add the ground beef to the skillet. Break it up with a spoon and cook until fully browned.
  3. Drain the Fat: Once the beef is cooked, carefully drain off any excess rendered fat to prevent a greasy chili.
  4. Toast the Spices: Return the beef and aromatics to the stove. Sprinkle in all the dry spices (chili powder, cumin, paprika, oregano, cocoa powder, cayenne, salt, and pepper). Stir continuously for 60 seconds to bloom the spices and wake up the flavour molecules.
  5. Combine Liquids & Solids (Excluding Beans): Transfer the beef mixture from the skillet into the 6-quart slow cooker. Add the diced tomatoes, crushed tomatoes, beef broth, minced chipotle peppers, and the bay leaf.
  6. Stir and Set: Stir the mixture well to ensure even distribution. Cover the slow cooker with the lid.
  7. Cook Low and Slow: Cook on the LOW setting for 7 to 8 hours (highly recommended) or on the HIGH setting for 3.5 to 4 hours.
  8. Add Beans: With 30 minutes remaining in the cooking time, stir in the rinsed and drained kidney and pinto beans.
  9. Final Seasoning: Discard the bay leaf. Taste the chili and adjust the salt, pepper, or heat level. If desired, stir in 1 teaspoon of cider vinegar or lime juice to brighten the flavor.
  10. Rest: Allow the chili to rest, uncovered, for 10–15 minutes before serving to allow the sauce to thicken slightly.