Smoky Slow Cooker Chili
Cozy up with a hearty bowl of Smoky Slow Cooker Chili, a rich and robust dish perfect for busy weeknights or lazy weekends. This crowd-pleasing recipe combines tender ground beef, smoky chipotle chili powder, and a hint of dark chocolate for a deep, complex flavor profile that sets it apart from traditional chili recipes. A medley of kidney beans and black beans, along with fire-roasted tomatoes, creates a thick and satisfying base, while fragrant spices like smoked paprika and cumin bring warmth to every bite. Best of all, this chili is effortlessly crafted in your slow cooker—simply set it and let it simmer to perfection over hours. Top it off with shredded cheddar, sour cream, or fresh cilantro for a customizable comfort meal that's sure to become a family favorite.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 28 ounces Canned diced tomatoes
- 15 ounces Canned kidney beans (drained and rinsed)
- 15 ounces Canned black beans (drained and rinsed)
- 2 tablespoons Tomato paste
- 1 cup Beef broth
- 1.5 tablespoons Chipotle chili powder
- 1 teaspoon Smoked paprika
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 ounce Dark chocolate (70% cocoa or more), chopped
- Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro, chopped green onions
Instructions
Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks, about 7-10 minutes. Drain excess fat if needed.
Add the diced onion to the skillet with the beef and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Transfer the cooked beef mixture to the slow cooker.
To the slow cooker, add the canned diced tomatoes, kidney beans, black beans, tomato paste, and beef broth.
Stir in the chipotle chili powder, smoked paprika, ground cumin, dried oregano, salt, and black pepper until well combined.
Set the slow cooker to low and cook for 6-8 hours, or on high for 3-4 hours, stirring occasionally if possible.
30 minutes before serving, stir in the chopped dark chocolate. Allow it to melt into the chili, adding a rich depth of flavor.
Taste the chili and adjust seasoning if necessary, adding more salt or spices to preference.
Serve hot with optional toppings like shredded cheddar cheese, sour cream, chopped cilantro, or green onions. Enjoy!
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 938 mg | 41% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 8.1 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 158 mg | 12% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1012 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
