Description

A rich, smoky, and deeply savory slow cooker chili featuring ground beef, kidney beans, and chipotle peppers in adobo sauce, finished with a hint of dark chocolate for depth.

Ingredients

Scale

2 pounds ground beef (80/20 lean-to-fat ratio)
1 large yellow onion, diced
4 cloves garlic, minced
2 cans (15 oz each) kidney beans, drained and rinsed
2 cans (14.5 oz each) diced tomatoes (fire-roasted preferred)
2–3 chipotle peppers in adobo sauce, minced
2 tablespoons adobo sauce
2 tablespoons tomato paste
1 cup beef broth (low-sodium)
1 oz dark chocolate square, chopped (or 1 tablespoon cocoa powder)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 tablespoon brown sugar
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)

Instructions

Heat a large skillet or Dutch oven over medium-high heat. Add ground beef and break it up with a wooden spoon. Cook for 5-7 minutes until browned and crumbly. Drain excess grease, leaving a little for flavor, and transfer beef to the slow cooker.
In the same skillet, add a splash of oil if needed and sauté diced onions for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant. Transfer onion-garlic mixture to the slow cooker.
Add tomato paste to the hot skillet and cook for 1 minute, stirring constantly. Pour in diced tomatoes (with juice), beef broth, minced chipotle peppers, and adobo sauce. Stir to combine and pour into the slow cooker.
Add kidney beans, chili powder, cumin, smoked paprika, brown sugar, salt, and black pepper to the slow cooker. Stir gently to combine, ensuring beans are submerged in liquid.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
About 30 minutes before serving, stir in the chopped dark chocolate (or cocoa powder) until melted and incorporated. Taste and adjust seasoning as needed.
Ladle into bowls and serve with toppings such as shredded cheddar cheese, sour cream, chopped cilantro, and diced white onion.

Notes

For best flavor, brown the beef and toast the tomato paste before adding to the slow cooker. Chili tastes better the next day as flavors meld. If using an Instant Pot, sauté meat and onions, then pressure cook on HIGH for 15 minutes with a 10-minute natural release. This recipe is naturally gluten-free, but check labels on chili powder and broth.

Prep Time: 10 minutes
Cook Time: 6-8 hours (LOW) or 3-4 hours (HIGH)
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 6
Sodium: 650
Fat: 14
Saturated Fat: 5
Carbohydrates: 35
Fiber: 10
Protein: 28

Keywords: crockpot chili, slow cooker chili, chipotle chili, kidney bean chili, fall recipes, game day food, smoky chili, easy dinner