Slow Cooker Choco Chili
This is stupid easy, makes a ton, and is flexible – so you can tweak this according to your tastes . . . want to crank up the heat? Add cayenne pepper. Want to lighten it up a bit? Use ground turkey, or a combo of ground beef & turkey. Have veg you want to use up? Chop it up and throw it in. Love beans? They’d be great in here too. Whatever you do, make this soon – it’s tasty & quick & feeds a crowd.
- coconut oil spray
- 1 14.5-oz. container of Trader Joe’s Mirepoix mix (onion, carrot & celery)
- 4 cloves garlic, minced (about 4 teaspoons)
- 2 lbs. ground beef (preferably grass fed)
- 1 t. dried oregano leaves
- 2 T. chili powder
- 2 T. ground cumin
- 1½ T. unsweetened cocoa or cacao powder
- 1 t. ground allspice
- 1 t. Kosher salt
- 1 jar (6-7 oz.) tomato paste
- 1 box (26 oz.) chopped tomatoes
- 3 c. low-sodium chicken or beef broth
- optional – 1 (10 oz.) bag of cleaned, chopped kale (I like the Trader Joe’s Tuscan kale)
- Spray a large skillet with coconut oil spray and set it to heat over medium heat. Add the mirepoix mix and the ground beef. Gently break up the ground beef and cook the mixture until the beef is no longer pink and the vegetables are softened.
- Put the mixture into a colander and run warm water over it to remove the fat from the beef. Add this mixture to the slow cooker.
- Add all the other ingredients except for the kale into the slow cooker and stir. Set to cook on low for 5-6 hours. If you are using kale (or other hearty greens, anything will do, really), add those about 45 minutes before you’re going to serve the chili.
- Serve with toppings, if desired: diced avocado, grated cheese, sour cream/Greek yogurt, Tabasco sauce, etc. etc.
© 2014, Sarah. All rights reserved.