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.
By Debra Smith
Slow-Cooker Beef and Three-Bean Chili
- Total Time: 2 hours 15 mins
Description
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.
Ingredients
Scale
- 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
- 1/2 cup tomato ketchup
- 1/2 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
Instructions
- Heat oil in a slow cooker insert, or a frying pan and fry onions and garlic until they begin to soften.
- Add chili, cumin, coriander and crushed cardamom pods and stir well.
- Add the peppers then break up the ground beef and continue to turn and separate as the meat browns.
- Add chopped tomatoes, ketchup, tomato puree, and water, stirring to make a red sauce.
- Sprinkle the cocoa over the top and stir well; add the beans, cover and cook on low for about 2 hours.
- Serve with your favorite toppings.
- Prep Time: 15 mins
- Cook Time: 2 hours
- Category: Main
