Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion (red or yellow), finely chopped
- 2 pounds ground beef (80/20)
- 8 garlic cloves, finely chopped
- 1 (6 oz) can tomato paste
- 1 (14 oz) can diced tomatoes
- 2 (14 oz) cans kidney beans, drained
- 2 (14 oz) cans pinto beans, drained
- 12 0z or one can light beer (i like Pacifico, Corona)
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup or dark brown sugar
- 2 tablespoons soy sauce
- 2 teaspoons Better Than Bouillon (or Vegemite lol this is what I use when I don’t have bouillon)
- 1½ teaspoons cocoa powder
- 1 tablespoon Worcestershire sauce
spices:
- 1 tablespoon sweet paprika
- 1 teaspoon 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 ground cinnamon
- ¼ teaspoon ground cloves
toppings:
- cheddar cheese
- sour cream
- sliced green onions
- crushed tortilla chips
- hot sauce
- lime
- cilantro
Instructions
stovetop:
- Heat oil in a large pot over medium heat. Add onion and a pinch of salt, cooking until softened, about 5 minutes.
- Add ground beef, breaking it up with a wooden spoon. Cook until well browned, 8-10 minutes.
- Add garlic and tomato paste, cook for 1 minute until fragrant.
- Add all spices, stir to combine.
- Pour in beer, tomatoes, vinegar, maple syrup, soy sauce, bouillon, and cocoa powder. Stir well.
- Add beans and Worcestershire sauce. Bring to a simmer, reduce heat to low, and cook for 45 minutes, stirring occasionally.
- Taste and adjust seasoning with salt as needed.
slow cooker:
- Heat oil in a large skillet over medium heat. Cook onion with a pinch of salt until softened, about 5 minutes.
- Add ground beef, breaking it up, and cook until well browned, 8-10 minutes.
- Transfer onion and beef mixture to slow cooker.
- Add all remaining ingredients to the slow cooker and stir well to combine.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Taste and adjust seasoning with salt as needed.
Storage
Keeps in the refrigerator for 5 days or freezes for up to 3 months.
Notes
- this is my adaptation to the original NYT slow cooker chili
- beer can be repleaced with more beef broth