CrockPot Chili

Ingredients

• 2 Tbsp olive oil
• 2 lbs lean ground beef
• 1 large yellow onion, finely chopped
• 3 cloves of garlic , finely minced
• 2 (14.5) oz cans diced tomatoes with green chilies
• 3 (8 oz) cans tomato sauce
• 1/2 cup chicken broth
• A dash of Maggi 
• 2 Tbsp chili powder*
• 2 1/2 tsp ground cumin*
• 2 tsp paprika*
• 2 tsp cocoa powder*
• 1 tsp granulated sugar
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper , to taste
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can Ranch Beans with jalapeño

*I used a packed of Hammett House Chili Mix

Preparation

1. Heat olive oil in a large and deep non-stick skillet over medium-high heat. Once oil is hot, add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker.
2. Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned. Drain most of fat from beef, leaving about 2 Tbsp in with beef. Pour browned beef into slow cooker. (I also added some saved fat and broth from smoking a brisket that I had in the freezer. And a few dashes of Maggi.)
3. Add diced tomatoes, tomato sauce, 1/2 cup water chicken broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste. Stir mixture, cover with lid and cook on low heat for 5 - 6 hours.
4. Stir in dark and light red kidney beans and allow to heat through, about 10 minutes (if you want the soup to have more liquid you can add in another 1/2 cup water or beef broth).