Ingredients:

  • 2 lbs Lean Ground Beef (90/10)
  • 1 large Yellow Onion, finely diced
  • 1 Green Bell Pepper, diced
  • 3 cloves Garlic, minced
  • 2 cans (15 oz each) Kidney Beans, rinsed and drained
  • 1 can (15 oz) Black Beans, rinsed and drained
  • 1 can (28 oz) Crushed Tomatoes
  • 1 can (14.5 oz) Diced Tomatoes with Green Chiles
  • 1 cup Beef Bone Broth (low sodium)
  • 3 tbsp Chili Powder
  • 1 tbsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1/2 tsp Cayenne Pepper
  • 1 tbsp Unsweetened Cocoa Powder
  • Salt and Black Pepper to taste

Instructions:

  1. Heat a large skillet over medium-high heat. Add the beef, breaking it into small chunks, and cook until a mahogany crust forms on the bottom.
  2. Add the diced onions and bell peppers to the skillet, sautéing until the onions are translucent. Stir in the garlic and the entire spice blend, including the cocoa powder. Toast for 60 seconds.
  3. Transfer the beef and aromatic mixture into a 6-quart slow cooker.
  4. Add the kidney beans, black beans, crushed tomatoes, diced tomatoes with chiles, and beef bone broth to the pot. Stir well to combine.
  5. Cover and cook on Low for 6 hours.
  6. Thirty minutes before serving, mash approximately 1/2 cup of the beans against the side of the pot using a fork. Stir them back in to naturally thicken the chili.
  7. Taste and adjust seasoning with salt and pepper as needed before serving.