Slow Cooker Beef Chili

makes 10-12 servings

1/4 cup chili powder

1 tablespoon ground cumin

2 teaspoons ground coriander

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper

1/2 teaspoon red pepper flakes

2 pounds 90 percent lean grass-fed ground beef

1 medium white onion, chopped

1 medium red bell pepper (seeds and ribs removed), chopped

1 small jalapeño pepper (seeds and ribs removed), minced

6 cloves garlic, minced

1 (28-ounce) can tomato puree

1 (15-ounce) can no-salt-added fire-roasted diced tomatoes

2 (15.5-ounce) cans dark red kidney beans, drained and rinsed

1 tablespoon unsweetened cocoa powder

1 teaspoon fine sea salt

1/2 teaspoon ground black pepper

1. Add the chili powder, cumin, coriander, oregano, and red pepper flakes to a small skillet and toast over medium-high heat until fragrant, about 2 minutes. Remove from the heat and carefully transfer to a bowl.

2. In a large nonstick skillet, cook the ground beef (breaking it into small pieces with a wooden spoon) over medium-high heat until browned. Transfer to a plate lined with paper towel to absorb any excess fat, then place in the bowl of a 6-quart slow cooker.

3. Wipe the skillet of any excess fat, then add the onion, red pepper, and jalapeño pepper and saute until softened, about 5 minutes. Stir in the garlic and saute until fragrant, about 30 seconds. Carefully transfer the vegetables into the slow cooker. Add in the tomato puree, fire-roasted diced tomatoes, and kidney beans. Top with the toasted seasonings along with the cocoa powder, salt, and pepper. Stir to combine. Place the lid on the slow cooker and cook on low for 6-8 hours or high for 3-5 hours. Season with additional salt and pepper to taste, if necessary.

4. Serve with your favorite toppings. My top-your-own chili bar options included plain Greek yogurt (or use sour cream), chopped scallions, shredded cheese, and oyster crackers.