Slow Cooker Chili

By Stef -

 


I love this chili because it can cook in the slow cooker, and also because there are a lot of layers to the flavor. It's always better the next day, but it's obviously very good day of as well. It gets a 9 and came from the NY Times. 

  • 2tablespoons olive oil
  • 1large yellow or red onion, finely chopped
  • Kosher salt
  • 2pounds ground beef, 80 percent lean, 20 percent fat I use 1 pound only unless I'm feeding a lot of people 
  • 8garlic cloves, finely chopped
  • 1(6-ounce) can tomato paste
  • 1tablespoon sweet paprika I don't add this
  • 2teaspoons chipotle powder I don't add this
  • 2teaspoons ground cumin
  • 2teaspoons garlic powder
  • 2teaspoons onion powder
  • 2teaspoons mustard powder
  • 2teaspoons hot smoked paprika I use 1 TBS
  • ½teaspoon cayenne powder
  • ½teaspoon ground cinnamon
  • ¼teaspoon ground cloves
  • 12ounces (1½ cups) pilsner beer, such as Modelo Especial
  • 1(14-ounce) can diced or crushed tomatoes in juice
  • ¼cup cider vinegar
  • 2tablespoons maple syrup or dark brown sugar I use 1 TBS only
  • 2tablespoons soy sauce
  • 2teaspoons beef stock bouillon paste, such as Better Than Bouillon
  • 1½teaspoons unsweetened cocoa powder
  • 2(14-ounce) cans kidney beans, drained and rinsed
  • 2(14-ounce) cans pinto beans, drained and rinsed
  • 1tablespoon Worcestershire sauce


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