Slow-Cooker Chili

Ingredients

• 2 tbsp olive oil
• 1 yellow or red onion (Large; finely chopped)
• kosher salt (For seasoning, to taste)
• 2 lb ground beef (80 percent lean, 20 percent fat)
• 8 cloves garlic (Finely chopped)
• 1 can (6 oz) tomato paste
• 1 tbsp sweet paprika
• 2 tsp chipotle powder
• 2 tsp ground cumin
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp mustard powder
• 2 tsp hot smoked paprika
• 0.5 tsp cayenne powder
• 0.5 tsp ground cinnamon
• 0.25 tsp ground cloves
• 12 oz pilsner beer (Such as Modelo Especial)
• 1 can (14 oz) diced or crushed tomatoes in juice
• 0.25 cup cider vinegar
• 2 tbsp maple syrup or dark brown sugar (Use either maple syrup or dark brown sugar)
• 2 tbsp soy sauce
• 2 tsp beef stock bouillon paste (Such as Better Than Bouillon)
• 1.5 tsp unsweetened cocoa powder
• 2 cans (14 oz each) kidney beans (Drained and rinsed)
• 2 cans (14 oz each) pinto beans (Drained and rinsed)
• 0.5 cup water (For the slow-cooker mixture; add more if needed to adjust consistency)
• 1 tbsp Worcestershire sauce
• hot sauce (For serving)
• sharp Cheddar (Grated; for serving)
• scallions (Sliced; for serving)
• sour cream (For serving)
• tortilla chips (Crushed; for serving)

Steps

1. 1

   Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion, season with kosher salt, and cook, stirring occasionally, until softened and translucent, about 8 minutes.

2. 2

   Increase the heat to medium-high. Add the ground beef and chopped garlic, season with kosher salt, and cook, breaking the beef into crumbles with a spatula, until it has lost its pink color, 8 to 10 minutes.

3. 3

   Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute.

4. 4

   Stir in all the spices and cook until fragrant, about 1 minute.

5. 5

   Add the beer and stir, scraping the bottom of the Dutch oven.

6. 6

   Transfer the beef mixture to a 5- to 8-quart slow-cooker. Stir in the tomatoes, cider vinegar, maple syrup or brown sugar, soy sauce, beef bouillon paste, cocoa powder, kidney beans, pinto beans and ½ cup water.

7. 7

   Cover and cook on low for at least 4 hours and up to 6 hours. The chili can be held on the warm setting for an additional 2 hours.

8. 8

   When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a little water until it reaches your preferred consistency.

9. 9

   Season to taste with kosher salt. Serve in bowls and pass the hot sauce, grated Cheddar, sliced scallions, sour cream and crushed tortilla chips at the table.

Notes

The source also gives a stovetop option: use 1 cup water instead of ½ cup, bring the mixture to a simmer over medium-high heat, then reduce to low, cover and cook, stirring occasionally, until the meat is tender, about 35 minutes (about 1 hour total). Leftovers freeze well.

Nutrition per serving

• main course
• slow-cooked
• slow-cooker
• comfort food
• gluten-containing
• dairy-optional
• cold-weather
• make-ahead