You can make this best ever chili for your guests to enjoy on Super Bowl Sunday. Use your crock pot, and making chili gets even easier. Celebrate autumn and winter family time with a deeply satisfying bowl of delicious chili.
There are many different chili recipes, but the best chili recipes include a little bit of unsweetened cocoa powder in them. The unsweetened cocoa powder in chili helps to balance the heat with a little bit of sweetness. Unsweetened cocoa powder also gives chili a deep and wonderful reddish-brown color.
If desired, you can add a can of diced tomatoes, undrained (15 to 16 ounces), at the same time you add the crushed tomatoes.
You can use any combination of canned beans in this chili recipe. You can use kidney beans, black beans, pink beans or pinto beans.
Serve the chili with chopped red onion, sour cream, Frank's hot sauce, and shredded cheddar, Colby and/or Jack cheese.
To make the chili in your crock pot or slow cooker, follow recipe up to browning the ground beef. Add cooked beef to crock pot with the rest of the ingredients. Cover the crock pot and cook on low setting for 4 to 6 hours.
This chili tastes even better if you refrigerate for one to two days. Let the chili cool to room temperature, refrigerate; reheat when ready to serve.
Best ever chili recipe for Super Bowl Sunday or anytime
Ingredients for best ever chili:
- 1 teaspoon olive oil or butter
- 1½ pounds 80% lean ground beef
- 1½ cups sweet white or yellow onion, coarsely chopped
- ½ cup yellow bell pepper, coarsely chopped
- ½ cup red bell pepper, coarsely chopped
- ½ cup green bell pepper, coarsely chopped
- 2 to 3 Tablespoon ground chili powder
- 2 cans (28 to 29 ounces each) crushed tomatoes
- 2 teaspoon ground cumin
- 2 teaspoons salt
- ¼ teaspoon unsweetened baking cocoa
- ¼ teaspoon ground cinnamon
- 1 teaspoon fennel seed
- 2 cans (15 to 16 ounces each) kidney, pink, pinto or black beans
- In 4 to 6-quart Dutch oven or stock pot, heat olive oil over medium-high heat. When oil is heated, add chopped onions and bell peppers.
- Cover and cook on medium-low heat, just until onions and peppers begin to sweat.
- When peppers and onions have begun to sweat, add ground beef, using a spatula to break up any large chunks of meat. Cover and cook on medium-low heat until meat is cooked through, about 20 to 25 minutes. When the ground beef is about halfway cooked, chili powder, salt, ground cumin, unsweetened baking cocoa, ground cinnamon and fennel seed.
- Once the meat is browned, add the crushed tomatoes, stirring to incorporate completely. Cover and bring to a slow simmer on low heat for about 25 to 30 minutes.
- Stir in the undrained beans to the chili. Cover and bring back to a slow simmer over low heat for approximately 25 to 30 minutes, stirring occasionally.
- Yield: 12 to 16 servings
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