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Cozy Slow Cooker Beef Chili with Dark Chocolate

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This isn’t just another chili recipe—it’s a deeply flavorful, velvety chili with a secret ingredient: dark chocolate. Set it and forget it in the slow cooker for a comforting, crowd-pleasing meal that tastes like home.

Ingredients

Scale
  • 2 lbs ground beef (80/20 is ideal)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 cans (14.5 oz each) fire-roasted diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 can (6 oz) tomato paste
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 2 cups low-sodium beef broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 2 ounces dark chocolate (70% cacao), finely chopped
  • Optional toppings: shredded cheddar cheese, sour cream, diced avocado, fresh cilantro, sliced jalapeños, crushed tortilla chips

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned all the way through (about 8-10 minutes). Drain off excess fat, leaving about 1 tablespoon for flavor.
  2. Sauté the aromatics: Add the diced onion to the skillet with the beef and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Build the base: Transfer the beef and onion mixture to a 6-quart slow cooker. Add the fire-roasted diced tomatoes, tomato sauce, and tomato paste. Stir until the tomato paste is mostly incorporated.
  4. Add the beans and broth: Pour in the drained kidney beans, pinto beans, and beef broth. Stir well.
  5. Season generously: Add the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Stir until the spices are evenly distributed.
  6. Add the secret ingredient: Sprinkle the chopped dark chocolate over the top of the chili. Do not stir it in yet.
  7. Cook low and slow: Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. Aim for 7 hours on LOW for best flavor.
  8. Stir and adjust: About 30 minutes before serving, stir the chili well. The chocolate should be fully melted and incorporated. Taste and adjust seasoning as needed.
  9. Rest and serve: Let the chili sit on WARM for 15 minutes before serving. Ladle into bowls and add desired toppings.

Notes

Don’t skip browning the beef—it builds essential flavor. For extra depth, toast the chili powder and cumin in the skillet with the onions for 30 seconds before transferring to the slow cooker. Stick with 2 ounces of 70% cacao dark chocolate; higher percentages can make the chili bitter. The chili thickens as it cooks; if too thin, cook uncovered on HIGH for 30 minutes. If too thick, stir in a splash of beef broth. Leftovers taste even better the next day.

Nutrition

Keywords: slow cooker chili, beef chili, dark chocolate chili, comfort food, winter recipe, chili recipe, easy dinner

Find it online: https://evabake.com/cozy-slow-cooker-beef-chili-with-dark-chocolate/