Ryan's Round-Up

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Olive oil: use for sautéing. Vegetable oil will work too if that's what you have on hand.  

·       Ground beef: I recommend using 85% lean. It has a good ratio of fat for browning but not too much.

·       Yellow onion and garlic: aromatics that add lots of flavor. Use fresh garlic for best results.

·       Canned tomatoes with green chilies: if you can't find the size listed then you can use 2 (14.5 oz) cans of tomatoes then add a 1 (4 oz) can of diced green chilies.

·       Tomato sauce: this gives it a nice tomato flavored base and makes it stew-like.

·       Beef broth: this thins it out, if you don't want it soupy at all then you can omit it. If you want it more soup add a little more.

·       Spices (chili powder, cumin, paprika, sugar, coriander, S&P): the key to great chili. This recipe isn't skimpy with them.

·       Cocoa powder: this secret ingredient adds depth. Don't worry it's not going to taste like chocolate.

·       Dark and light kidney beans: if you don't have both shades just use two dark.

·       Sauté aromatics add to slow cooker: Heat olive oil in a large and deep non-stick skillet over medium-high heat.
Add onion and sauté 3 minutes, then add garlic and sauté. Pour onions into a 6- or 7-quart slow cooker.

·       Brown beef: Return skillet to medium-high heat, add beef and cook stirring occasionally until beef has browned.

·       Drain fat, add beef to slow cooker: Drain most of fat from beef, leaving about 2 Tbsp in with beef 

·       Add liquids and seasonings: Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, sugar, salt and pepper to taste.

·       Cook low and slow: Cover with lid and cook on low heat for 5 - 6 hours.