20oz(2 10oz.) cans Rotel diced tomatoes with green chilies
15ozcan tomato sauce
6ozcan tomato paste
16ozcan dark kidney beansdrained
16ozcan light kidney beansdrained
16ozcan white kidney beans/Cannellini beansdrained
1tbsplight brown sugar packed
2tspsaltmore to taste
1tspground black peppermore to taste
½ouncedark chocolate bar 60-75% bittersweet baking chocolate
sour creamoptional topping
cheddar cheeseoptional topping
corn chipsoptional topping
Heat 1 tablespoon olive oil in a large skillet over medium-high heat and add the ground beef to the man and cook until brown, breaking the beef up as it cooks, about 5 minutes. Drain the beef and add it to a slow cooker.
Add the remaining 1 tablespoon of olive oil to the pan with the diced onion and pepper and cook until softened, about 3 to 5 minutes. Add the garlic paste, chili powder, cumin, and paprika to the skillet with the vegetables and cook for 1 minute stirring constantly so the garlic doesn't burn. Transfer the mixture to the slow cooker.
Add the diced tomatoes, tomato sauce, tomato paste, beans, chocolate and beef stock to the slow cooker and stir in the sugar, salt, and pepper.
Cook on high for 2 to 4 hours or low for 5 to 6.
To Store: Store any leftover chili in an airtight container in the fridge for 3-4 days.
To Freeze: This chili freezes really well in an airtight, freezer safe container for up to 3 months. It works great to pre-portion the chili in smaller portions, then pop it in the fridge for an easy prepped meal.
To Reheat: If frozen, allow the chili to thaw completely in the fridge. Refrigerated chili can be reheated on the stovetop or in the microwave.