Smoky Cocoa Crockpot Ground Beef Chili for Cozy Holiday Dinners
When busy holiday schedules demand a deeply comforting meal, this crockpot ground beef chili delivers effortless flavor. Adding a touch of dark cocoa powder creates an incredible depth of savory spice, while the slow cooker lets all the flavors meld into a thick, satisfying dinner. It is perfect for feeding hungry family members or prepping ahead for busy weeknights.
Prep: 15 minCook: 6 hrTotal: 6 hr 15 minServes: 6
Ingredients
- 1 1/2 lb lean ground beef
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 can (15 oz) dark red kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (28 oz) crushed fire-roasted tomatoes
- 1 cup beef broth
- 2 tbsp unsweetened cocoa powder
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup frozen sweet corn kernels
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it apart until fully browned and cooked to a safe internal temperature of 160°F. Drain off any excess grease.
- Transfer the browned ground beef to the crockpot insert. Add the diced yellow onion, red bell pepper, minced garlic, kidney beans, black beans, fire-roasted tomatoes, and beef broth.
- Stir in the unsweetened cocoa powder, chili powder, ground cumin, smoked paprika, salt, and black pepper until evenly combined throughout the mixture.
- Cover and cook on LOW for 6 hours or on HIGH for 3 to 4 hours to let the rich flavors meld together.
- Stir in the frozen sweet corn kernels during the final 30 minutes of cooking time.
- Ladle into bowls and serve warm with your favorite toppings such as sour cream, shredded cheese, or fresh cilantro.
Tips
- Browning the beef prior to adding it to the slow cooker yields optimal texture and removes excess fat for a balanced chili broth.
- Unsweetened cocoa powder adds deep, savory complexity without making the chili sweet, balancing the heat of the chili spices.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze in meal-prep containers for up to 3 months.