Slow Cooker Chili

Ingredients

2 Tablespoons of olive oil.

1 large yellow or Red Onion finely chopped

kosher salt

2 lbs of ground beef 80% lean 20% fat

8 garlic cloves, finely chopped

1 6oz can of tomato paste

1 tablespoon of sweet paprika

2 tablespoons of Chipotle powder

2 teaspoons of ground cumin

2 teaspoons of garlic powder

2 teaspoons of onion powder

2 teaspoons of mustard powder

2 teaspoons hot smoked paprika

1/2 teaspoon of cayenne powder

12 oz Pilsner beer

1 14 ounce can of diced or crushed tomatoes in juice

1/4 cup of cider vinegar

2 tablespoons of maple syrup or dark brown sugar

2 Tablespoons of soy sauce

2 teaspoons beef stock bouillon paste,

1 and 1/2 teaspoon of unsweetened cocoa powder

2 14 oz cans of kidney beans, drained and rinsed

2 14 oz cans of pinto beans, drained and rinsed

1 tablespoon of Worcester sauce

hot sauce, grated sharp cheddar, sliced scallions, sour cream and crushed tortilla chips for serving.

Heat the oil in a large Dutch oven over medium. Add the onions, season with salt and cook stirring occasionally until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic. Season with salt and cook breaking the beef into crumbles with a spatula until the beef has lost it's pink color approximately 8 to 10 minutes. Stir in the tomato paste and cook until slightly darkened and caramelized about 1 minute. Stir in all the spices and cook until fragrant. About 1 minute.

Add the beer stir scraping the bottom of the pan. Transfer the beef mixture into. 5 to 8, quarts slow cooker. Stir in the tomatoes vinegar, maple syrup, soy sauce. beef bouillon paste, cocoa, beans, and half cup of water.

Cover and cook on low for at least 4 hours and up to 6 hours. Chili can hold well on warm for an additional 2 hours.