This hearty chili is a family favorite with rich layers of flavor—from the sweetness of honey and the subtle bitterness of cocoa powder, to the smoky dash of Worcestershire and the kick of crushed red pepper. Perfect for cozy nights when you want something truly comforting and special.
Ingredients
2 lbs ground beef
2 onions, chopped
1 green pepper, diced (I just use whatever bell peppers I have on hand… last time it was red)
3 cans Mexican stewed tomatoes (I use whatever I’ve got… most recently, it was 1 can stewed, 1 can petite diced, and 1 can diced with Italian seasoning)
1 can Rotel diced tomatoes & chiles (I use regular diced tomatoes with green chiles)
1 can each light kidney, dark kidney, and black beans (I use dry beans: pinto, kidney, and black beans)
1/4 cup chili powder
1/4 cup cocoa powder
Dash Worcestershire sauce (I use a teaspoon)
1/4 cup sugar
1 tsp parsley
1 tsp basil
1 tsp crushed red peppers
1 tsp garlic powder
1 tsp black pepper
1 tsp salt
(I also add about a 1/2 tsp cumin)
Instructions
I use dry beans – so, I would start by adding the dry beans to the crockpot – about a cup of each: pinto, kidney, and black beans. Add water until it’s about 2 inches above the beans (the beans will expand quite a bit)… let ’em soak over night (about 8 hrs), then drain ’em and put ’em back in the crockpot.
Brown the ground beef and drain excess fat if you prefer. Add to the beans/crockpot.
Saute the chopped onions, and green pepper (I saute my onions and peppers in the leftover hamburger grease), then add to the crockpot.
Add the three cans of Mexican stewed tomatoes and the Rotel tomatoes (or whatever tomatoes you’re using – I’ve used fresh tomatoes, as well).
Stir in the chili powder, cocoa powder, sugar, Worcestershire sauce, and herbs and spices.
Mix well and cook on low for 6-8 hours, letting all those flavors meld beautifully.
Serve hot topped with your favorite fixings—cheese, green onions, sour cream—you name it!
(Optional: Go win a chili cookoff with this recipe!)