Ingredients
Equipment
Method
Phase 1: Browning the Meat and Aromatics
- Brown the ground beef in a large skillet over medium heat. Halfway through the browning process, add the finely chopped sweet onion and continue to cook until it's soft and translucent. Next, add the minced garlic; cook for just 1 minute more, stirring constantly until fragrant. Drain any excess grease thoroughly. Transfer the browned ground beef mixture to your crock pot.
Phase 2: Building the Liquid Foundation
- In a separate bowl, whisk together the beef broth and tomato paste until smooth and well combined. Pour this smooth, rich liquid directly on top of the beef mixture in the crock pot.
Phase 3: Layering Ingredients & THE TWIST
- Add the diced tomatoes, fire-roasted diced tomatoes, kidney beans, and pinto beans to the crock pot. Then, sprinkle in the chili powder, ground cumin, smoked paprika, brown sugar, red pepper flakes, ground cayenne, 1 tablespoon of unsweetened cocoa powder, and 1 teaspoon of instant espresso powder. Give everything a good, thorough stir to ensure all the spices, tomatoes, beans, and our secret ingredients are evenly distributed throughout the mixture.
Phase 4: Slow Cooking to Perfection
- Cover the crock pot with its lid and set it to low for 6-8 hours, or on high for 3-4 hours. As it cooks, the aromas will slowly fill your kitchen, a delightful preview of the rich, comforting chili to come.
Phase 5: Final Seasoning
- Once cooking time is complete, taste the chili. Adjust with kosher salt and black pepper to taste until it's seasoned perfectly to your liking. Serve hot and enjoy!
Nutrition
Notes
For the best flavor, don't skip browning the meat and onions to develop deep, savory notes. This chili tastes even better the next day, making it an ideal make-ahead meal for gatherings or easy lunches. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to four months. Nutrition information is estimated based on common ingredients and serving sizes and may vary.