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Slow Cooker Award-Winning Beef Chili

This is the recipe that's won me bragging rights at more than one chili cook-off! The secret is the blend of spices and a touch of cocoa powder that adds incredible richness without making it taste like chocolate. It's hearty, warming, and absolutely perfect for feeding a hungry crowd on game day.
Print Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 3 lbs beef chuck roast cut into 1/2-inch cubes
  • 2 tablespoons vegetable oil
  • 2 large onions diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 6 cloves garlic minced
  • 2 cans 28 oz each crushed tomatoes
  • 2 cans 15 oz each kidney beans, drained and rinsed
  • 1 can 12 oz beer (or beef broth)
  • 3 tablespoons chili powder
  • 2 tablespoons cumin
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons oregano
  • 1 teaspoon cayenne pepper
  • 1 tablespoon brown sugar
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • Shredded cheese sour cream, and chopped green onions for topping

Method
 

  1. Heat oil in a large skillet over medium-high heat. Working in batches, brown beef cubes on all sides, about 5 minutes per batch. Transfer to slow cooker.
  2. In the same skillet, sauté onions and bell peppers until softened, about 5 minutes. Add garlic and cook for 1 minute more. Transfer to slow cooker.
  3. Add crushed tomatoes, kidney beans, and beer to the slow cooker.
  4. Stir in chili powder, cumin, cocoa powder, oregano, cayenne pepper, brown sugar, salt, and black pepper. Mix everything together thoroughly.
  5. Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours, until beef is tender and falls apart easily.
  6. Taste and adjust seasonings. If chili is too thick, add a little water or broth. If too thin, remove lid and cook on HIGH for 30 minutes.
  7. Serve hot topped with shredded cheese, sour cream, and chopped green onions.