Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 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 with green chilies
  • 1 cup low-sodium beef broth
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp apple cider vinegar or 1 squeeze of fresh lime juice

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground beef and cook until browned and slightly crispy on the edges.
  2. Stir in the diced onion and garlic, cooking for another 3–5 minutes until the onion becomes translucent and fragrant.
  3. Transfer the browned beef mixture into the crockpot.
  4. Add the drained kidney beans, crushed tomatoes, diced tomatoes with chilies, and beef broth.
  5. Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, cocoa powder, salt, and black pepper until the mixture is a uniform, deep red color.
  6. Cover with a tight-fitting lid. Set to Low for 7–8 hours or High for 3–4 hours until the liquid has reduced and the chili has reached a thick, spoonable consistency.
  7. Just before serving, stir in a teaspoon of apple cider vinegar or a squeeze of fresh lime juice to brighten the flavor.