Ingredients:

  • 1 lb lean ground beef (85/15)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp unsweetened cocoa powder

Instructions:

  1. Heat olive oil in a skillet over medium high heat. Add ground beef and diced onion, cooking until the beef is browned and onions are translucent. Note: Don't crowd the pan or the meat will steam instead of sear.
  2. Stir in the minced garlic for the final 60 seconds until it smells fragrant and golden. Note: Garlic burns quickly, so keep it moving.
  3. Transfer the browned beef mixture into the crockpot. Note: Scrape every bit of brown crust from the pan into the pot.
  4. Stir in crushed tomatoes, tomato paste, beef broth, Worcestershire sauce, and the spice blend (chili powder, cumin, smoked paprika, salt, pepper, and cocoa powder).
  5. Gently fold in the rinsed kidney beans until the sauce is uniform and glossy. Note: Rinsing beans removes excess sodium and metallic canned taste.
  6. Cover and cook on Low for 7-8 hours or High for 3-4 hours.
  7. Taste the chili in the last 30 minutes of cooking and adjust salt.
  8. If the texture is too thin, leave the lid off for the final 30 minutes until the sauce thickens and bubbles slightly.