Ingredients

• 1 tablespoon Olive oil
• 2 pounds Lean ground beef
• 1 large Yellow onion, finely chopped
• 3 cloves Garlic, finely minced
• 2 cans (14.5 ounces each) Diced tomatoes with green chilies
• 3 cans (8 ounces each) Tomato sauce
• 1/2 cup Water or beef broth
• 2 tablespoons Chili powder
• 2 1/2 teaspoons Ground cumin
• 2 teaspoons Paprika
• 2 teaspoons Cocoa powder
• 1 teaspoon Granulated sugar
• 1/2 teaspoon Ground coriander
• To taste Salt
• To taste Freshly ground black pepper
• 1 can (15 ounces) Dark red kidney beans, drained and rinsed
• 1 can (15 ounces) Light red kidney beans, drained and rinsed

Instructions

1. Heat olive oil in a large and deep non-stick skillet over medium-high heat. Once the oil is hot, add chopped onion and sauté for 3 minutes. Add minced garlic and sauté for an additional 30 seconds. Pour the sautéed onions into a 6 or 7-quart slow cooker.
2. Return the skillet to medium-high heat, add ground beef, and cook, stirring occasionally, until the beef has browned. Drain most of the fat from the beef, leaving about 2 tablespoons for flavor (optional). Pour the browned beef into the slow cooker.
3. Add diced tomatoes with green chilies, tomato sauce, 1/2 cup water or beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander, and season the mixture with salt and pepper to taste. Stir the mixture, cover with a lid, and cook on low heat for 5-6 hours.
4. Stir in dark and light red kidney beans and allow them to heat through, about 10 minutes. If you prefer a soupier consistency, you can add another 1/2 cup water or beef broth. Serve warm with your desired toppings (cheese and sour cream are recommended, other toppings are optional).
5. *If you prefer a milder taste, use canned tomatoes without green chilies, as they can add some spiciness.

Notes

• Enjoy this homestyle beef chili with a rich blend of flavors. Customize with your favorite toppings for a hearty and comforting meal.