Ingredients:

  • 2 lbs lean ground beef (93% lean)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 1 cup low-sodium beef broth
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp unsweetened cocoa powder

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into small crumbles.
  2. Add the diced onion and garlic to the skillet and sauté for 3-5 minutes until the onion is translucent. Drain any excess fat.
  3. Stir in the tomato paste, chili powder, cumin, smoked paprika, and cocoa powder. Stir constantly for 60 seconds to bloom the spices.
  4. Transfer the beef mixture into the slow cooker.
  5. Add the kidney beans, crushed tomatoes, diced tomatoes, and beef broth. Stir until fully integrated.
  6. Cover and cook on Low for 6 hours until the liquid has reduced and the texture is thick.