Slow Cooker Chili

* recipe image may have been created by generative AI

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Main
2 tbsp Olive Oil
1 count Large Yellow or Red Onion, finely chopped
1 to taste Kosher Salt
2 lb Ground Beef (80% lean, 20% fat)
8 count Garlic Cloves, finely chopped
6 oz can Tomato Paste
12 oz (1.5 cups) Pilsner Beer (e.g., Modelo Especial)
14 oz can Diced or Crushed Tomatoes in Juice
28 oz (two 14-oz cans) Kidney Beans, drained and rinsed
28 oz (two 14-oz cans) Pinto Beans, drained and rinsed

Dry Spices
1 tbsp Sweet Paprika
2 tsp Chipotle Powder
2 tsp Ground Cumin
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Mustard Powder
2 tsp Hot Smoked Paprika
0.5 tsp Cayenne Powder
0.5 tsp Ground Cinnamon
0.25 tsp Ground Cloves
2 tbsp Dark Brown Sugar
2 tsp Bouillon
1.5 tsp Unsweetened Cocoa Powder

Optional Garnishes
1 to taste Hot Sauce, Grated Cheddar, Sliced Scallions, Sour Cream, and Crushed Tortilla Chips, for serving

In a large Dutch oven, heat the olive oil over medium heat. Add the onion, season with salt, and cook for about 8 minutes, stirring occasionally until softened and translucent.
Increase the heat to medium-high. Add the ground beef and garlic, season with salt, and cook for 8-10 minutes, breaking up the beef into crumbles with a spatula until it loses its pink color.
Stir in the tomato paste and cook for 1 minute until slightly darkened and caramelized. Add the dry spices. Cook for 1 minute, stirring until fragrant.
Add the beer, scraping the bottom of the pot to deglaze, and then transfer the beef mixture into a 5- to 8-quart slow cooker.
Stir in the diced tomatoes, wet spices, kidney beans, pinto beans, and ½ cup water. Cover and cook on low for 4 to 6 hours. (You can hold the chili on the 'warm' setting if needed).
If the chili is too thick, add a bit of water to reach the desired consistency. Adjust seasoning with salt as needed.
Serve the chili in bowls with optional toppings like hot sauce, grated Cheddar, scallions, sour cream, and crushed tortilla chips.