Ingredients:

  • 2 lbs Lean Ground Beef (85/15 preferred)
  • 1 large Yellow Onion, finely diced
  • 6 cloves Garlic, minced
  • 1 tbsp Olive Oil (or neutral cooking oil)
  • 4 tbsp Chili Powder (Good quality, mild)
  • 1 tbsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cayenne Pepper (adjust to heat level)
  • 1 tsp Dried Oregano (Preferably Mexican)
  • 1 tsp Salt (Kosher or Fine Sea), divided
  • 1/2 tsp Black Pepper, freshly ground
  • 28 oz can Crushed Tomatoes (un-drained)
  • 1 cup Beef Broth (Low Sodium)
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Yellow Mustard (Standard American prepared mustard)
  • 1 tbsp Light Brown Sugar
  • 1 tbsp cornflour (cornstarch) mixed with 2 tbsp cold water (Optional thickening slurry)

Instructions:

  1. Brown the Beef: Heat a large skillet over medium-high heat. Add the ground beef and a pinch of salt and pepper. Brown thoroughly, breaking the meat down into very fine crumbles until no pink remains.
  2. Drain Excess Fat: Transfer the browned beef to a colander and drain off all residual fat. This is crucial for a non-greasy topping. Set the beef aside.
  3. Sauté the Aromatics: Reduce the stovetop heat to medium. Add 1 tbsp of olive oil to the now-empty skillet. Add the diced onion and sauté for 5-7 minutes until soft. Add the minced garlic and cook for 1 more minute until fragrant.
  4. Bloom the Spices (The Flavour Bomb): Stir all the dry spices (chili powder, cumin, paprika, cayenne, oregano) into the onion mixture. Cook for 60 seconds, stirring constantly. This toasts the spices and unlocks their full flavor.
  5. Combine Ingredients: Transfer the seasoned aromatic mixture and the drained browned beef into the slow cooker insert (6-quart or larger).
  6. Add Wet Ingredients: Pour in the crushed tomatoes, beef broth, Worcestershire sauce, yellow mustard, and brown sugar.
  7. Mix Thoroughly: Stir all ingredients together until completely uniform. Ensure no clumps of spice remain.
  8. Cook: Cover the slow cooker. Cook on the LOW setting for 7 to 8 hours. Avoid opening the lid during this time.
  9. Optional Thickening: After 7 hours, if the chili looks too thin, stir in the optional cornstarch slurry (1 tbsp cornflour mixed with 2 tbsp cold water). Cover and cook on HIGH for an additional 15-20 minutes until visibly thickened.
  10. Final Seasoning Check: Taste the chili. Adjust salt and pepper as needed for balance.
  11. Serve: Turn the crockpot to the WARM setting and serve directly from the pot as a topping for hot dogs, or with classic sides and toppings like cheese and diced onion.