Crockpot Chili Recipe with Ground Beef for 8 Servings

Instructions:

1. Brown the beef. Place a large non stick skillet over medium high heat. Add the 900g of ground beef, breaking it into small crumbles with a wooden spoon. Note: This creates the Maillard reaction, giving the meat a deep, savory crust.
2. Drain the fat. Brown the beef until no longer pink (about 6–8 minutes). Use a slotted spoon to transfer the beef to your 6 quart slow cooker. Wait for the sizzle to stop before moving the meat to ensure it’s fully seared.
3. Sauté the aromatics. In the same skillet, using the residual beef fat for flavor, sauté the 2 diced onions and 1 green bell pepper until softened. Cook until the onions are translucent and slightly golden.
4. Add the garlic. Toss in the 4 minced garlic cloves during the final minute of sautéing. Note: Garlic burns quickly, so keep it moving to avoid a bitter taste.
5. Toast the spices. Transfer the sautéed vegetables to the slow cooker. Add the 45g chili powder, 10g cumin, 5g smoked paprika, 2g cayenne, 5g oregano, 10g salt, and 5g pepper.
6. Incorporate the liquids. Pour in the 800g fire roasted crushed tomatoes, 175ml tomato paste, all 1.2kg of rinsed beans, and 240ml beef broth. Stir until the tomato paste is fully dissolved and the mixture is vibrant red.
7. Slow cook on High. Cover and cook on High for 6 hours (or Low for 8 hours). Wait until the chili is thick and bubbles slowly at the edges.
8. The Brightening Finish. Optional but highly recommended: stir in a splash of apple cider vinegar or lime juice just before serving. Smell the acidity cutting through the heavy spices.