This chili has a healthy power punch of protein and fiber. We love this recipe for easy entertaining during the big game. Serve it right from the slow cooker set on warm so guests can help themselves keeping appetites satisfied from beginning, through half-time, and the grand finish.
Makes 6 – 8 servings
1 large cooking onion, finely chopped
3 cloves garlic, minced
2 pounds (1 kilo) lean ground beef
2 tablespoons (30ml) chili powder
1 tablespoon (15ml) cumin
2 teaspoons (10ml) paprika
½ teaspoon (2ml) ground coriander
2 teaspoons (10ml) unsweetened cocoa powder
1-2 teaspoon (5-10ml) red pepper flakes (depending if you want more heat!)
2-28 ounce (796g) cans crushed tomatoes
Salt and Pepper
1-19 ounce (540g) red kidney beans
1-19 ounce (540g) black beans
1-19 ounce (540g) white kidney beans (can substitute with chickpeas)
Ingredients – Garnish
shredded cheddar cheese
chopped green onion
chopped jalapeño peppers (optional)
In a large skillet heat olive oil over medium/high heat. Add onion and saute for 3-5 minutes, until tender. Add garlic and saute for 1 minute then place into the slow cooker.
Return skillet to medium/high heat. Add in the ground beef, along with the spices, cocoa powder and red pepper flakes. Cook stirring constantly until meat is browned and seasonings are thoroughly blended. Salt and Pepper to taste. Put mixture into the slow cooker and stir in the cans of tomatoes. Cover with lid and cook on low setting for 4-5 hours.
After 4 hours add in the cans of beans and continue to cook on low setting for another hour.
Serve with bowls of suggested toppings so guest can garnish as desired.