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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 1 |
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Ingredients:
2 pounds lean ground beef |
salt |
1 6-oz. can tomato paste |
2 onions, finely chopped |
2 cloves garlic, finely chopped |
2 tablespoons chili powder |
2 teaspoons dried oregano |
1 teaspoon unsweetened cocoa powder |
1 teaspoon cinnamon |
1/2 teaspoon allspice |
1/2 teaspoon cayenne pepper |
1 15-oz. can kidney beans, rinsed and drained |
Directions:
1. In a large skillet, cook ground beef and 1 tsp. salt over medium-high heat, breaking up beef with a spoon, until meat loses its pink color, about 8 minutes. Drain excess fat from pan.
2. Add meat to slow cooker along with 2 cups water, tomato paste, onions, garlic, chili powder, oregano, cocoa, cinnamon, allspice and cayenne pepper. Cover and cook on low for 5 to 7 hours. Add beans and cook 1 hour more, stirring in an additional 1/2 cup water if chili looks dry. Season with salt.
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