Slow Cooker Chili: Rich, Bold 4-Hour Magic

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef to the pan and cook until browned, breaking it up as it cooks, about 5 minutes. Drain the excess fat and transfer the browned beef to the slow cooker.

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the finely diced onion and green pepper, cooking until softened, about 3 to 5 minutes. Stir in the garlic paste, chili powder, cumin, and paprika, cooking for 1 minute and stirring constantly to prevent the garlic from burning. Transfer this mixture to the slow cooker.

Into the slow cooker, add the diced tomatoes with green chilies, tomato sauce, tomato paste, drained dark, light, and white kidney beans, the dark chocolate bar, and beef broth. Stir in the brown sugar, salt, and black pepper. Optionally, add Tabasco sauce for heat.

Cover and cook on high for 2 to 4 hours or on low for 5 to 6 hours until the chili is thickened and flavors are well blended.

Serve: Ladle chili into bowls and top with optional sour cream, shredded cheddar cheese, corn chips, and garnish with scallions if desired. Enjoy warm.