Slow Cooker Chili

Instructions

1. 01

   In a large skillet over medium-high heat, add 1 tablespoon olive oil. Add ground beef and smash it into large pieces that cover the pan, so that one side of the beef can get nice and browned. Cook without stirring for about 8 minutes, until well-browned on one side. Season the meat with 2 teaspoons salt, then continue to cook, breaking up the meat into small pieces until cooked through, 1-2 minutes more. Using a slotted spoon, transfer the beef to a 6-quart slow cooker, leaving the fat behind in the skillet.

2. 02

   Turn heat down to medium. Add garlic, onion and poblano pepper to the skillet; season with 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is translucent, 4-6 minutes.

3. 03

   Add chili powder, smoked paprika, oregano, cumin, and cinnamon to the skillet. Toast spices for about 1 minute, then turn off heat. Place the vegetables into the slow cooker with the beef.

4. 04

   Stir kidney beans, black beans, crushed tomatoes, diced tomatoes, and beef stock into the slow cooker. Cover and cook on low heat for 8 hours.

5. 05

   Serve with toppings: shredded cheese, sour cream, lime wedges, cilantro, cubed avocado, corn chips, and hot sauce, if desired.