Slow-Cooker Beef and Three-Bean Chili
- Total Time: 2 hours 15 mins
- Yield: 8 servings
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
- 4 tbsp (60 ml) extra-virgin olive oil
- 2 onions, chopped
- 2 cloves of garlic, minced
- 1 1/2 tsp dried or crushed chili flakes
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 5 cardamom pods, bruised (tie these inside cheeecloth for easy removal later)
- 2 red peppers, seeded and finely diced
- 2 1/2 lbs. (1.13 kg) ground beef
- 5 cups (1.2 L) jarred or canned chopped tomatoes
- 1/2 cup (120 ml) tomato ketchup
- 1/2 cup (120 ml) jarred or canned crushed tomatoes
- 1 cup (240 ml) water
- 2 tbsp unsweetened cocoa powder
- 1 15 oz. (425 g) can pinto beans
- 1 15 oz. (425 g) can black beans
- 1 15 oz. (425 g) 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: Stew
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
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Frequently Asked Questions
Why are the cardamom pods tied in cheesecloth instead of added loose?
I bruise the 5 cardamom pods and tie them inside cheesecloth for easy removal later. This lets the pods infuse the chili during the 2-hour slow cook without leaving whole pods in the finished dish.
What does cocoa powder do in a chili?
I sprinkle in 2 tbsp of unsweetened cocoa powder before adding the beans. Both the cardamom and the cocoa work together to deepen the complexity of flavors — the cocoa adds a subtle bittersweet richness that rounds out the heat from 1 1/2 tsp of chili flakes without making the chili taste like chocolate.
What toppings does the recipe suggest?
I suggest sour cream, grated cheddar, guacamole, tortilla chips, and lime. Use any combination when serving.
