15ozcanned beansdrained and rinsed. Can use kidney, black beans or pinto.
Instructions
Heat a large skillet over medium high heat. Add the ground beef and brown. When browned, transfer beef to slow cooker and return pan to heat. If there is excess fat, you can drain it off or add some of it to the slow cooker with the beef.
Add olive oil to pan. When hot, add onion and bell peppers, sprinkle with salt and sauté until soft, 3-5 minutes. Add garlic and sauté 30 seconds longer, until fragrant. Add onion mixture to slow cooker.
Stir in diced tomatoes, green chilis, tomato sauce, beef broth, beer, Worcestershire sauce chili powder, cumin, paprika, cocoa powder, and salt.
Cover with lid and cook on low heat for 5 - 6 hours. Taste and season with more salt and pepper if desired.
Stir in beans and allow to heat through for a few. minutes. Serve warm with desired toppings.
Leftovers can be refrigerated for 4 days or kept in the freezer for up to 4 months.
Notes
This recipe makes a pretty large amount of chili. We usually freeze some to have for easy meals later.