Slow Cooker Chili

Ingredients

• 2 tablespoons olive oil
• 1 large yellow or red onion, finely chopped
• Kosher salt
• 2 pounds ground beef (80% lean, 20% fat)
• 8 garlic cloves, finely chopped
• 1 (6-ounce) can tomato paste
• 1 tablespoon sweet paprika
• 2 teaspoons chipotle powder
• 2 teaspoons ground cumin
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons mustard powder
• 2 teaspoons hot smoked paprika
• ½ teaspoon cayenne powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 12 ounces (1½ cups) pilsner beer (such as Modelo Especial)
• 1 (14-ounce) can diced or crushed tomatoes in juice
• ¼ cup cider vinegar
• 2 tablespoons maple syrup or dark brown sugar
• 2 tablespoons soy sauce
• 2 teaspoons beef bouillon paste (such as Better Than Bouillon)
• 1½ teaspoons unsweetened cocoa powder
• 2 (14-ounce) cans kidney beans, drained and rinsed
• 2 (14-ounce) cans pinto beans, drained and rinsed
• 1 tablespoon Worcestershire sauce
• Optional toppings: hot sauce, shredded cheddar, scallions, sour cream, and crushed tortilla chips

Directions

1. Heat the oil in a large Dutch oven over medium heat. Add the onion, season with salt, and cook until softened and translucent, about 8 minutes. Increase heat to medium-high, add the beef and garlic, and cook until browned, about 8–10 minutes. Stir in tomato paste and cook until slightly caramelized, about 1 minute. Add all spices and cook until fragrant, then pour in the beer and scrape the bottom of the pan.
2. Transfer the beef mixture to a 5- to 8-quart slow cooker. Stir in tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, beans, and ½ cup water. Cover and cook on low for 4 to 6 hours. (It can stay on warm for an additional 2 hours.)
3. When ready to serve, stir in the Worcestershire sauce. Adjust consistency with water if needed and season to taste. Serve with your favorite toppings.