Two-Bean Ground Beef Crockpot Chili

Ingredients

• 1 1/2 pounds ground beef (680 g)
• 1 diced onion (180 g)
• 4 minced garlic cloves (20 g)
• 2 tablespoons chili powder (16 g)
• 2 teaspoons cumin (4 g)
• 1 teaspoon oregano (1 g)
• 1 teaspoon cocoa (2 g)
• 1 can crushed tomatoes (794 g)
• 1 can diced tomatoes (411 g)
• 1 can green chiles (113 g)
• 1 can rinsed kidney beans (255 g)
• 1 can rinsed black beans (255 g)
• 1 teaspoon salt (6 g)
• 1/2 teaspoon pepper (1 g)

Instructions

1. Brown. Microwave beef and onion loosely covered for 4 minutes. Break apart, then continue in 2-minute intervals until no pink remains. Drain excess fat from the bowl carefully.
2. Season. Add garlic, chili powder, cumin, oregano, cocoa, salt, and pepper to the hot beef. Toss thoroughly until the crumbles look evenly red-brown with no spice pockets.
3. Load. Transfer beef to the crockpot. Fold in both tomato products, green chiles, and rinsed beans. Level the mixture, cover the insert, and do not add broth.
4. Cook. Cook on low for 5 hours without stirring. Check that a spoon drawn through the center leaves a path briefly and that the beans remain tender but intact.
5. Finish. Taste and adjust salt if needed. Portion into six bowls and add cheese, scallions, avocado, or yogurt only at the table, keeping leftover base chili plain. Draw a spoon across the center before serving. If the path closes immediately, cook uncovered on high in 5-minute intervals until it remains open briefly. Fold once between checks, protecting the beans from crushing, then portion the beef and both bean varieties evenly.

Notes

• Microwave browning keeps the beef crumbly while avoiding an extra skillet.
• The five-hour cook time develops flavor and produces the spoon-path texture cue.
• Refrigerate for 4 days or freeze plain portions for 3 months. Keep ingredient sizes consistent for the most even finish.

Nutrition Facts