Slow Cooker Classic Chili

Recipe by: Catherine Pla

Yield: 4 servings

Slow Cooker Classic Chili

You may want more spice (chili flakes, cayenne, or chili powder) or you may not have some of these spices at home (that’s ok). The most important spice is the chili powder. You'll have to taste your chili for heat and salt, and make it the way you prefer. If you don’t like beans, omit them altogether and add more meat (stew meat or cubed chuck). And, the more toppings the better of course, so use your imagination.

• 1 T avocado oil, or any oil is fine

• 1 lb ground beef, turkey, or chicken

• 1 red or yellow onion, chopped

• 1 red or green pepper, chopped

• 1 jalapeno pepper, minced, optional

• 1 T tomato paste

• 1 T honey or agave syrup

• 3 garlic cloves, minced or pressed

• 2 T chili powder, or more to taste

• 1 t ground cumin

• 1 t cocoa powder

• 1 t dried oregano

• 1 t kosher salt

• ½ t black pepper

• ½ t smoked paprika

• ½ t cinnamon, optional

• ½ t red pepper flakes

• 1 15 oz can chopped tomatoes

• 1 can black beans, drained and rinsed, or kidney beans, whatever you have

• ½ c beef broth

Toppings:

• Chopped avocado

• Chopped green onions

• Chopped cilantro

• Grated cheddar or Monterey Jack

• Sour cream

• Tortilla chips

Heat a large skillet (or if you have a slow cooker with a sauté function, brown beef and chopped vegetables in the slow cooker) over medium-high heat. Add oil and brown beef, but don’t cook all the way through. Add onions and peppers and cook briefly, 3 minutes. If there’s an excessive amount of fat, pour off a tablespoon or so. Add beef and vegetables to the slow cooker if not already. Add tomato paste, honey, garlic, spices, tomatoes, beans, and broth. Cover and cook on low for 6 hours. 

Serve with assorted toppings. It’s even better the next day.