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Cocoa Chanel — Slow-cooker beef chili with cocoa

Slow-cooker beef chili with cocoa. Read the full method and preparation notes before starting.
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Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 Tbsp olive oil
  • 2 lbs lean ground beef
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, finely minced
  • 2 (14.5 oz) cans diced tomatoes (Kroger with jalapenos)
  • 3 (8 oz) cans tomato sauce
  • 1/2 cup beef broth
  • 2 Tbsp chili powder
  • 2 1/2 tsp ground cumin
  • 2 tsp paprika
  • 2 tsp unsweetened cocoa powder
  • 1 tsp granulated sugar
  • 1/2 tsp ground coriander
  • A few shakes of red pepper flakes
  • Salt and freshly ground black pepper
  • 1 (15 oz) can dark red kidney beans, drained and rinsed
  • 1 (15 oz) can light red kidney beans, drained and rinsed
  • 15 oz light red kidney beans 1 can, drained and rinsed
  • shredded cheddar cheese, for serving

Method
 

  1. Heat olive oil in a large and deep non-stick skillet over medium-high heat.
  2. Add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker
  3. Return skillet to medium-high heat, add beef and cook stirring occasionally until beef has browned.
  4. Drain most of fat from beef, leaving about 2 Tbsp in with beef (this is optional, it retains flavor but you can drain it all if you'd prefer). Pour browned beef into slow cooker.
  5. Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander, red pepper flakes and season mixture with salt and pepper to taste.
  6. Cover with lid and cook on low heat for 5 - 6 hours.
  7. Stir in dark and light red kidney beans and allow to heat through, about 1 hour before serving. Serve warm with desired toppings.

Notes

No reliable overall time is supplied here. Include any marinating, resting or overnight preparation described in the method.
Where shown, times and yields are saved source estimates, not measured kitchen-test results.