Slow-Cooker Beef and Three-Bean Chili
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
The addition of cardamom and dark chocolate deepens the complexity of flavors in this chili, which gets its process streamlined by the use of a slow-cooker.
  • 4 tablespoons extra-virgin olive oil
  • 2 onions, chopped
  • 2 cloves of garlic, minced
  • 1.5 teaspoons dried or crushed chili flakes
  • 1.5 teaspoons ground coriander
  • 1.5 teaspoons ground cumin
  • 5 cardamom pods, bruised (tie these inside cheeecloth for easy removal later)
  • 2 red peppers, seeded and finely diced
  • 2.5 lbs. ground beef
  • 5 cups jarred or canned chopped tomatoes
  • ½ cup tomato ketchup
  • ½ cup jarred or canned crushed tomatoes
  • 1 cup water
  • 2 tablespoons unsweetened cocoa powder
  • 1 15 oz. can pinto beans
  • 1 15 oz. can black beans
  • 1 15 oz. can red kidney beans
Suggested Toppings
  • sour cream
  • grated cheddar
  • guacamole
  • tortilla chips
  • lime
  1. Heat oil in a slow cooker insert, or a frying pan and fry onions and garlic until they begin to soften.
  2. Add chili, cumin, coriander and crushed cardamom pods and stir well.
  3. Add the peppers then break up the ground beef and continue to turn and separate as the meat browns.
  4. Add chopped tomatoes, ketchup, tomato puree, and water, stirring to make a red sauce.
  5. Sprinkle the cocoa over the top and stir well; add the beans, cover and cook on low for about 2 hours.
  6. Serve with your favorite toppings.
Recipe by Honest Cooking at