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Slow Cooker Chili

This thick and hearty Slow Cooker Chili is loaded with ground beef, beans, tomatoes and peppers with a touch of dark chocolate and espresso for extra depth. We brown the beef right in our 8-quart Crock-Pot for an easy one-pot meal that's perfect for a cool fall day.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 10
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Meat & Vegetables
  • 5 pounds 80/20 ground beef
  • 1 large yellow onion diced
  • 1 large green bell pepper diced
  • 1 large red bell pepper diced
  • 1 tbsp minced garlic
Tomatoes & Beans
  • 2 28-ounce cans crushed tomatoes
  • 1 14.5-ounce can fire-roasted diced tomatoes
  • 1 10-ounce can RO*TEL diced tomatoes and green chilies
  • 1 6-ounce can tomato paste
  • 2 15-ounce cans dark red kidney beans, drained and rinsed
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1 15-ounce can black beans, drained and rinsed
Liquid & Flavor
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • ½ ounce 14 grams unsweetened baking chocolate, finely grated
  • 1 teaspoon Nescafé Espresso Concentrate
Seasonings
  • ½ cup chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon coarse black pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper
For Serving
  • Shredded cheddar cheese
  • Sour cream
  • Fritos

Equipment

  • 1 Slow Cooker

Method
 

  1. Set an 8-quart Crock-Pot to Browning/Sear. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if necessary.
  2. Add the diced onion, green bell pepper and red bell pepper. Continue cooking until the vegetables begin to soften.
  3. Add the minced garlic and cook briefly until fragrant.
  4. Add the chili powder, smoked paprika, cumin, garlic powder, onion powder, black pepper, oregano and cayenne pepper. Stir well and allow the seasonings to heat briefly with the beef and vegetables.
  5. Add the crushed tomatoes, fire-roasted diced tomatoes, RO*TEL and tomato paste. Stir to combine.
  6. Add the drained and rinsed kidney beans, pinto beans and black beans.
  7. Pour in the beef broth, Worcestershire sauce and brown sugar.
  8. Add the finely grated unsweetened chocolate and espresso concentrate. Stir everything together thoroughly.
  9. Switch the Crock-Pot from Browning/Sear to Slow Cook. Cover and cook on LOW for approximately 8 hours.
  10. Stir well before serving. If you prefer a thinner chili, add a little additional beef broth until it reaches your desired consistency.
  11. Ladle into bowls and top with shredded cheddar cheese, sour cream and Fritos.

Notes

This is a large-batch recipe designed for an 8-quart slow cooker. Do not attempt the full recipe in a smaller slow cooker. If using a 6-quart slow cooker, reduce the recipe rather than overfilling the pot.
If your slow cooker doesn't have a Browning/Sear function, brown the ground beef and sauté the vegetables in a skillet before transferring them to the slow cooker.
The chocolate and espresso shouldn't make the finished chili taste like chocolate or coffee. They add subtle richness and depth to the beef, tomatoes, and spices.
We like our chili thick, so we only use 1 cup of beef broth. Add additional broth at the end if you prefer a thinner consistency.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days, or freeze in individual portions for longer storage.