This classic chili is known for its smoky, beefy and full flavor. Perfect for those cool fall and winter nights! It’s also one of those dishes that tastes even better the next day….yum!

Prep Time: 10 minutes

Cook Time: 4-6 hours depending on Crock Pot

Serves: 6-8

Ingredients:

1 T. oil

1 lb. lean ground beef

1 lb. stew meat

1 large yellow onion, finely chopped

3 cloves of garlic or prepared garlic, finely minced

2 (14.5) oz. cans of diced tomatoes with green chilies

1 (28 oz. or so) can of crushed tomatoes

1 cup beef broth

2 T. chili powder

2 1/2 tsp. ground cumin

2 tsp. paprika

2 tsp. cocoa powder

1 tsp. granulated sugar

Salt and freshly ground black pepper, to taste

1 (15 oz.) can black beans, drained and rinsed

1 (15 oz.) can great northern beans, drained and rinsed

What to do:

Heat oil in a large non-stick skillet over medium-high heat. Add onion, beef and garlic, cook until no longer pink, then add to slow cooker. Return skillet to medium-high heat, add stew meat, and cook stirring occasionally until beef has been browned and seared. Drain most of the fat from the beef and pour browned stew meat into slow cooker.

Add diced tomatoes, crushed tomato, 1/2 cup water or beef broth, chili powder, cumin, paprika, cocoa powder, sugar, salt and pepper to taste and your two cans of beans. Stir mixture, cover and cook on low heat for 4 – 6 hours. (Slow cooker times and temps will vary) If you want the chili to have more liquid you can add another 1/2 cup beef broth, and another can of crushed tomatoes.

Christina’s Notes:

Garnishes: cheese, sour cream, chopped red or green onions, cilantro, roasted peppers, hot sauce, fresh cornbread, biscuits, baked russet potatoes,  crackers or tortilla chips…..just to name a few.