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The Best Slow Cooker Beef Chili with Dark Chocolate (Easy Recipe)

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This slow cooker beef chili with dark chocolate is a rich, hearty, and healthy comfort food. The secret ingredient adds depth and complexity, making it a crowd-pleasing meal perfect for busy weeknights.

Ingredients

Scale
  • 2 pounds lean ground beef (90/10)
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (14.5 ounces) crushed tomatoes
  • 2 cups low-sodium beef broth
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 ounce dark chocolate (70% cocoa or higher)

Instructions

  1. Brown the beef: Place a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned all over (6-8 minutes). Transfer to a 6-quart slow cooker using a slotted spoon, leaving about 1 tablespoon of fat in the skillet.
  2. Sauté the aromatics: Return the skillet to medium heat. Add the diced onion and bell pepper. Cook until onion is translucent (about 5 minutes). Add the minced garlic and cook for 30 seconds more. Scrape into the slow cooker.
  3. Bloom the spices: Reduce heat to medium-low. Add the tomato paste and all spices (chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper). Stir constantly for 1 minute. If the paste sticks, add a splash of beef broth.
  4. Deglaze the pan: Pour about 1/2 cup of beef broth into the skillet. Scrape up the browned bits, then pour the mixture into the slow cooker.
  5. Add remaining liquids and beans: Add the fire-roasted diced tomatoes (with juices), crushed tomatoes, remaining beef broth, and drained kidney beans and black beans. Stir to combine.
  6. Add the dark chocolate: Break the dark chocolate into pieces and nestle into the chili. Stir briefly.
  7. Cook low and slow: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. About 30 minutes before serving, stir and adjust salt and pepper. If too thick, add broth; if too thin, leave lid off for 30 minutes.
  8. Serve: Ladle into bowls and top with desired toppings (shredded cheddar, sour cream, cilantro, avocado, pickled jalapeños, tortilla chips).

Notes

Don’t skip browning the beef or blooming the spices—they build deep flavor. Use low-sodium broth and canned goods to control salt. The chili tastes even better the next day. For a thicker chili, leave the lid off for the last 30 minutes. For a spicier version, add chipotle peppers or extra cayenne.

Nutrition

Keywords: slow cooker chili, beef chili, dark chocolate chili, easy chili recipe, healthy chili, comfort food, meal prep

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