Our Family's Go-To Chili Recipe – Crockpot Chili

• 2 TBSP (30ml) oil
• 2 lbs (~900g) ground beef
• 1 cup (~240ml) onion, chopped
• 3 garlic cloves, minced
• 6 oz (170g) can tomato paste
• 8 oz (225ml) tomato sauce
• 28 oz (800g) can diced fire roasted tomatoes
• 2 24 oz cans (48 oz / 1360g total) of beans, such as black, kidney or mixed
• 1/2 cup (120ml) frozen corn
• 2 TBSP (30ml) chili powder
• 2 tsp (10ml) paprika
• 1 tsp (5ml) ancho chili powder
• 2 tsp (10ml) cumin
• 1 tsp (5ml) ground black pepper
• 2 tsp (10ml) kosher salt
• 2 tsp (10ml) sugar
• 1 TBSP (15ml) soy sauce
• 3/4 bottle beer
• Cilantro, lime wedges and sour cream for serving

Instructions

1. 1

   Heat 1 tbsp (15ml) oil in a pan over medium-high heat. Brown the beef all over, breaking up the pieces, and drain it. It doesn't need to be cooked all the way through. Transfer it to the crockpot. Season with salt, pepper, and sugar.

2. 2

   Heat the remaining 1 tbsp (15ml) oil in a pan over medium heat. Sauté the onions for a few minutes until softened. Add the spices (chili powder, paprika, ancho chili, and cumin) and toast them until fragrant. Add the tomato paste and sauté for about 30 seconds. Add the garlic and cook for just a few seconds (don't burn it or it will ruin the flavour). Then pour in the tomato sauce, stirring with a wooden spoon. Add everything to the crockpot.

3. 3

   Add the fire-roasted tomatoes, soy sauce, and beer to the crockpot. Cook on low for 6–8 hours.

4. 4

   Add the beans and corn during the last 2 hours of cooking. If you need to thicken the chili, let it cook uncovered for the last half hour.

5. 5

   Serve topped with cilantro, limes, and dollops of sour cream. Enjoy!