Classy Cooking Chili

INGREDIENTS:

• • 1 Tablespoon Olive Oil

  • 2 Pounds Ground Beef

  • 1 Large Yellow Onion, finely chopped

  • 3 Cloves of Garlic, finely minced

  • 2 Can (14.5 Ounce) Diced Tomatoes

  • 3 Cans (8 Ounce) Tomato Sauce

  • ½ Cup Beef Broth

  • 2 Tablespoons Chili Powder

  • 2 Teaspoons Paprika

  • 2 Teaspoons Unsweetened Cocoa Powder

  • 1 Teaspoon Granulated Sugar

  • ½ Teaspoon Ground Coriander

  • Salt (to taste)

  • Black Pepper (to taste)

  • 1 Can (15 Ounce) Dark Kidney Beans, Drained and Rinsed

  • 1 Can (15 Ounce) Light Kidney Beans, Drained and Rinsed

  • Shredded Cheddar Cheese for Serving

DIRECTIONS:

• 1. Heat Olive Oil in a Large Non-Stick Skillet over Medium High Heat

  2. Add Onion and Sauté three (3) minutes, then add Garlic and Sauté thirty (30) seconds longer

  3. Pour Onions into a Slow Cooker

  4. Return Skillet to Medium-High Heat and add Beef and cook until brown

  5. Drain most of fat from beef, pour ground beef into slow cooker

  6. Stir in Diced Tomatoes, Tomato Sauce, Beef Broth, Chili Powder, Paprika, Cocoa Powder, Sugar, Coriander and Salt and Pepper to taste

  7. Cover with lid and cook on low for six (6) hours

  8. Stir in Dark and Light Red Kidney Beans and allow to heat two (2) more minutes

  9. Serve with desired toppings 

NOTES:

• • You can serve over elbow macaroni

YIELD:

• • Eight (8) Servings

SOURCE:

• www.classycooking.com

PHOTO(S):