Hearty ground-beef chili simmered low and slow with kidney & pinto beans (no black beans), warm spices, and tomatoes—finished with cheese, sour cream, and a tortilla chip crunch.

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Quick Stats

• Serves: 6–8

• Prep: 15 minutes • Cook: 6–8 hrs Low (or 3–4 hrs High)

• Gear: 5–7 qt crock pot (slow cooker), skillet for browning

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Ingredients (All Organic)

• 2 Tbsp olive oil (or avocado oil)

• 2 lbs ground beef (85–90% lean)

• 1 large onion, diced

• 1 jalapeño, seeded & minced (optional heat)

• 4 garlic cloves, minced

• 1 Tbsp chili powder

• 2 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• ½–1 tsp chipotle chili powder (optional, smoky heat)

• 1½ tsp fine sea salt, ½ tsp black pepper (to taste)

• 1 (6-oz) can tomato paste

• 1 (28-oz) can crushed tomatoes (or tomato sauce)

• 1 cup beef broth (low-sodium)

• 1 (15-oz) can kidney beans, drained & rinsed

• 1 (15-oz) can pinto beans, drained & rinsed

• 1 tsp cocoa powder or 1 square dark chocolate (optional depth)

• 1 tsp red wine vinegar or lime juice (finish)

To Serve

• Shredded cheddar/Jack cheese

• Sour cream

• Cilantro & green onion, chopped

• Tortilla chips (on the side + for dipping)

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Directions

1. Brown & Bloom (stovetop):
   Heat oil in a skillet over medium-high. Brown beef, breaking up; drain excess if needed. Add onion, jalapeño, and garlic; sauté 3–4 min. Stir in chili powder, cumin, smoked paprika, oregano, chipotle, salt, and pepper; cook 30 sec to bloom spices.

2. Load the Crock Pot:
   Transfer beef mixture to slow cooker. Stir in tomato paste, crushed tomatoes, broth, kidney beans, pinto beans, and cocoa (if using).

3. Cook:
   Cover and cook Low 6–8 hours (best texture) or High 3–4 hours, until rich and thick.

4. Finish:
   Stir in vinegar or lime. Taste and adjust salt/heat. If too thick, splash in broth; too thin, uncover on High 15–20 min.

5. Serve:
   Ladle into bowls; top with cheese & sour cream, sprinkle cilantro/green onion. Serve with tortilla chips for dipping.

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Flavor-Pop Tips

• Bloom spices in fat (Step 1) = deeper, rounder chili.

• Cocoa + chipotle add steakhouse depth without making it “chocolatey.”

• Make-ahead magic: Chili tastes even better the next day; refrigerate and reheat gently.

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Variations

• Bean swap: Use all kidney or all pinto if you prefer (still no black beans).

• Veg-boost: Add diced bell pepper or corn in the last hour.

• Spicy: Add an extra jalapeño or a dash of cayenne.

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Estimated Nutrition (per 1 of 8 servings, toppings not included)

~360 kcal • 27 g protein • 17 g carbs • 20 g fat