Slow Cooker Beef Chili with Dark Chocolate

Name: Slow Cooker Beef Chili with Dark Chocolate
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 lbs (907 g) ground beef (80/20 blend); 1 tbsp (15 ml) olive oil; 1 large (225 g) large yellow onion, diced; 4 cloves (20 g) garlic cloves, minced; 2 tbsp (18 g) chili powder; 1 tbsp (8 g) ground cumin; 1 tsp (3 g) dried oregano; ½ tsp (1 g) cayenne pepper; 2 cans (28 oz each) (1600 ml) canned crushed tomatoes (28 oz / 800 ml can); 1 can (15 oz) (425 ml) canned tomato sauce (15 oz / 425 ml can); 2 cans (15 oz each) (480 g) canned kidney beans, drained and rinsed; 1 cup (240 ml) beef broth; 2 oz (57 g) dark chocolate (60–70% cacao), chopped; kosher salt, to taste; freshly ground black pepper, to taste

From the MyKitchenBank Kitchen

A rich, deeply flavored beef chili simmered low and slow with kidney beans, tomatoes, and a surprising touch of dark chocolate that adds complexity and subtle richness without any sweetness. The chocolate mellows and rounds the spice profile, creating a chili that tastes like it's been perfected over hours. Perfect for feeding a crowd, making ahead, or freezing in portions for quick weeknight dinners.

Prep: 20 min
Cook: 13 min
Wait: 8 hr 10 min
Total: 8 hr 43 min
Makes: 8 servings (about 10 cups)

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Ingredients

8 servings

2 lbs (907 g) ground beef (80/20 blend)
1 tbsp (15 ml) olive oil
1 large (225 g) large yellow onion, diced
4 cloves (20 g) garlic cloves, minced
2 tbsp (18 g) chili powder
1 tbsp (8 g) ground cumin
1 tsp (3 g) dried oregano
½ tsp (1 g) cayenne pepper
2 cans (28 oz each) (1600 ml) canned crushed tomatoes (28 oz / 800 ml can)
1 can (15 oz) (425 ml) canned tomato sauce (15 oz / 425 ml can)
2 cans (15 oz each) (480 g) canned kidney beans, drained and rinsed
1 cup (240 ml) beef broth
2 oz (57 g) dark chocolate (60–70% cacao), chopped
kosher salt, to taste
freshly ground black pepper, to taste

Equipment (7)

Large skillet or Dutch oven (10–12 inch)
6-quart slow cooker (or larger)
Cutting board and sharp knife
Wooden spoon for stirring
Measuring spoons and cups
Can opener
Ladle for serving

Steps

Before you start

Have your 6-quart slow cooker clean and ready
Chop the onion and mince the garlic ahead of time if you prefer
Read through all the steps to understand the timing—most of this recipe is passive
Open and drain the canned beans before you start (this prevents scrambling at the last minute)

1
Brown the ground beefOven 160°F / 70°C
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes.
- Add 2 pounds ground beef and cook, breaking the meat apart with a wooden spoon, for 5–6 minutes until browned throughout and no pink remains.
- Drain excess fat if more than a thin layer has accumulated (you want some richness).
- The internal temperature of the meat should reach 160°F (71°C).
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Ready when: Beef is browned throughout with no pink remaining; internal temperature is 160°F (71°C)
Tip: Don't skip browning the beef—this step develops deep, savory flavor that makes the entire chili taste more satisfying and complex.
2
Sauté onion and garlic
- Add 1 large diced onion to the skillet with the browned beef and cook, stirring occasionally, for 2 minutes until the onion begins to soften.
- Add 4 minced garlic cloves and cook for 1 more minute until very fragrant.
- Do not let the garlic brown or burn.
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Ready when: Onion is slightly translucent and garlic is very fragrant
Tip: Watch the garlic carefully; it burns in seconds and will taste bitter if scorched. Keep the heat at medium-high and stir frequently.
3
Bloom the spices
- Stir in 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon dried oregano, and ½ teaspoon cayenne pepper.
- Cook, stirring constantly, for 1–2 minutes until the spices darken slightly and become intensely fragrant.
- This 'blooming' releases their essential oils and deepens their flavor.
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Ready when: Spices darken slightly and smell deeply aromatic
Tip: Blooming the spices is essential—it transforms them from dusty powder into rich, complex flavors. Don't skip or rush this step.
4
Combine in slow cooker
- Transfer the beef and spice mixture from the skillet to a 6-quart slow cooker.
- Add 2 cans (28 oz each) crushed tomatoes, 1 can (15 oz) tomato sauce, 2 cans (15 oz each) kidney beans that have been drained and rinsed, and 1 cup (240 ml) beef broth.
- Stir well with a spoon to evenly distribute the meat throughout the liquid and ensure the spices are uniformly mixed.
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Ready when: All ingredients are combined and beef is evenly distributed throughout
Tip: Draining and rinsing the canned beans removes excess sodium and the canned flavor. This step takes 30 seconds and noticeably improves the final taste.
5
Cook on low heat
- Cover the slow cooker and set it to low heat.
- Cook for 8 hours.
- The chili will darken in color, reduce slightly in volume, and the flavors will meld into a deeply cohesive, savory whole.
- If possible, stir once after 4 hours, though it's not essential.
- After 8 hours, the chili should be hot throughout, smell incredibly aromatic, and have a thickened, saucy consistency.
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Ready when: Chili is hot throughout, dark in color, and flavors have melded into a cohesive whole; liquid has thickened slightly
Tip: Slow cookers vary in temperature by 10–15°F. If your chili seems fully cooked after 7 hours, turn it off. If it's still thin after 8 hours, cook for another 30 minutes to 1 hour.
6
Add chocolate and serve
- In the last 10 minutes of cooking, add 2 ounces (57 g) chopped dark chocolate (60–70% cacao) to the slow cooker.
- Stir gently until the chocolate is completely melted and incorporated.
- The chocolate will not make the chili sweet; it adds subtle depth and complexity to the savory flavors.
- Taste the chili carefully and adjust salt and freshly ground black pepper to taste.
- Ladle into bowls and serve hot.
- Offer toppings on the side: sour cream, fresh cilantro, diced onion, shredded sharp cheddar cheese, sliced jalapeños, or a drizzle of hot sauce.
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Ready when: Dark chocolate is completely melted and incorporated; chili is ready to serve
Tip: Add the chocolate only in the last 10 minutes—prolonged high heat can cause it to separate and become grainy. The chocolate should be subtle and rounded, never tasted directly.

Good to know

Tips

Slow cookers vary in temperature, so your chili might be fully cooked in 7 hours or take 9 hours. Start checking at 7 hours and adjust timing as needed for your appliance.
The dark chocolate doesn't make the chili sweet—it simply rounds and deepens the savory flavors. Don't skip it if you have it on hand; it's worth seeking out.
For extra heat, stir in an additional ¼ teaspoon cayenne pepper, add fresh diced jalapeños, or let guests add hot sauce to their individual bowls.
This chili is fantastic served over white or brown rice, with cornbread, on hot dogs (chili dog), or as a taco filling. Leftovers freeze beautifully in individual portions for quick weeknight reheating.

Make ahead

You can prep all ingredients 1 day ahead: chop the onion and garlic, measure out the spices, and open/drain the canned beans. Brown the beef, sauté the aromatics, and bloom the spices up to 8 hours before slow cooking, then cool and refrigerate. Combine everything in the slow cooker the morning of or evening before, then cook on low for 8 hours. Alternatively, the finished chili can be made 3 days ahead and reheated gently.

Storage & reheating

Room temperature: up to 2 hours in a covered pot. Refrigerator: in an airtight container for up to 4 days. Freezer: in an airtight container or freezer bag for up to 3 months. To reheat: thaw overnight in the refrigerator if frozen, then warm gently in a saucepan over medium heat, stirring occasionally, for 10–15 minutes until heated through. Or microwave in a bowl, covered loosely, for 2–3 minutes per serving, stirring halfway through.

Substitutions

ground beef (80/20 blend) → Ground turkey (93/7 lean) or ground pork (80/20). Turkey will yield a slightly leaner, milder chili; pork adds different richness. Both cook the same way and will be done in 8 hours on low.
canned kidney beans → Black beans, pinto beans, or a mix of two varieties. All have similar texture and cook time. Black beans make a slightly earthier chili.
dark chocolate (60–70% cacao) → Unsweetened cocoa powder (use 1–2 teaspoons). This adds subtle depth without chocolate flavor. Stir it in with the spices in Step 3 instead of at the end.
beef broth → Chicken broth or vegetable broth (or water in a pinch). Slightly different depth, but both work well. Avoid using broth that is heavily salted; taste before seasoning at the end.