Croc Pot Chili
Prep Time:
25Minutes
Cook Time:
4 hours
Serves:
6-8
Level:
About the Recipe
This recipe makes a thick, comforting chili that is prepared in a slow cooker or in a Dutch oven on the stovetop.

Ingredients
2 tablespoons olive oil
1 large yellow or red onion, finely chopped
Kosher salt
2 pounds ground beef, 80 percent lean, 20 percent fat
8 garlic cloves, finely chopped
1 (6-ounce) can tomato paste
1 tablespoon sweet paprika
2 teaspoons chipotle powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons mustard powder
2 teaspoons hot smoked paprika
½ teaspoon cayenne powder
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
12ounces (1½ cups) pilsner beer, such as Modelo Especial
1 (14-ounce) can diced or crushed tomatoes in juice
¼ cup cider vinegar
2 tablespoons maple syrup or dark brown sugar
2 tablespoons soy sauce
2 teaspoons beef stock bouillon paste, such as Better Than Bouillon
1½ teaspoons unsweetened cocoa powder
2 (14-ounce) cans kidney beans, drained and rinsed
2 (14-ounce) cans pinto beans, drained and rinsed
1 tablespoon Worcestershire sauce
For Serving:
Hot sauce, grated cheddar, sliced scallions, sour cream and crushed tortilla chips.
Preparation
Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes.
Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color, 8 to 10 minutes.
Stir in the tomato paste and cook until slightly darkened, about 1 minute.
Stir in all the spices and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan. Transfer the beef mixture into a 5- to 8-quart slow cooker. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, beans and ½ cup water. Cover and cook on low for at least 4 hours and up to 6 hours.
When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt.
Tip
You can also cook the chili in a Dutch oven on your stovetop in about 1 hour. Add 1 cup water instead of ½ cup and let the mixture come to a simmer over medium-high. Reduce the heat to low, cover, and cook until the meat is tender, stirring occasionally, about 35 minutes.