Slow Cooker Chili

★★☆☆☆

Prep: 30 mins Cook: 4 hours Serves: 6 to 8

Ingredients

2 tablespoons olive oil30 ml olive oil
1 large yellow or red onion, finely chopped1 large yellow or red onion, finely chopped
Kosher saltKosher salt
2 pounds ground beef, 80 percent lean, 20 percent fat910 g ground beef, 80 percent lean, 20 percent fat
8 garlic cloves, finely chopped8 garlic cloves, finely chopped
1 (6-ounce) can tomato paste1 (6-ounce) can tomato paste
1 tablespoon sweet paprika15 ml sweet paprika
2 teaspoons chipotle powder10 ml chipotle powder
2 teaspoons ground cumin10 ml ground cumin
2 teaspoons garlic powder10 ml garlic powder
2 teaspoons onion powder10 ml onion powder
2 teaspoons mustard powder10 ml mustard powder
2 teaspoons hot smoked paprika10 ml hot smoked paprika
½ teaspoon cayenne powder2 ml cayenne powder
½ teaspoon ground cinnamon2 ml ground cinnamon
¼ teaspoon ground cloves1 ml ground cloves
12 ounces (1½ cups) pilsner beer, such as Modelo Especial340 g (1½ cups) pilsner beer, such as Modelo Especial
1 (14-ounce) can diced or crushed tomatoes in juice1 (14-ounce) can diced or crushed tomatoes in juice
¼ cup cider vinegar60 ml cider vinegar
2 tablespoons maple syrup or dark brown sugar30 ml maple syrup or dark brown sugar
2 tablespoons soy sauce30 ml soy sauce
2 teaspoons beef stock bouillon paste, such as Better Than Bouillon10 ml beef stock bouillon paste, such as Better Than Bouillon
1½ teaspoons unsweetened cocoa powder8 ml unsweetened cocoa powder
2 (14-ounce) cans kidney beans, drained and rinsed2 (14-ounce) cans kidney beans, drained and rinsed
2 (14-ounce) cans pinto beans, drained and rinsed2 (14-ounce) cans pinto beans, drained and rinsed
1 tablespoon Worcestershire sauce15 ml Worcestershire sauce
Hot sauce, grated sharp Cheddar, sliced scallions, sour cream and crushed tortilla chips, for servingHot sauce, grated sharp Cheddar, sliced scallions, sour cream and crushed tortilla chips, for serving

Instructions

1. Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color, 8 to 10 minutes. Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan.
2. Transfer the beef mixture into a 5- to 8-quart slow cooker. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, beans and ½ cup water. Cover and cook on low for at least 4 hours and up to 6 hours. (The chili can hold well on warm for an additional 2 hours.)
3. When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.

The unexpected additions of unsweetened cocoa, soy sauce and Worcestershire provide complexity and deep, savory flavor. Can also be cooked in a Dutch oven on the stovetop in about 1 hour - add 1 cup water instead of ½ cup and let simmer over medium-high, then reduce heat to low, cover, and cook until meat is tender, stirring occasionally, about 35 minutes. Makes a big batch perfect for cold-weather gatherings, and leftovers freeze well.

Wine Pairing: Bold Red — Zinfandel — The wine's bold fruit and spice complement the chili's complex spice blend and cocoa notes, while its robust tannins stand up to the rich beef and bean texture