Slow Cooker Chili con Carne Recipe

Ingredients

• 1 pound (480 g) lean ground beef
• 1 cup chopped yellow onion
• 1 cup chopped green bell pepper
• 2 cloves garlic, peeled and minced
• 1 tablespoon (15 ml) chili powder
• 2 teaspoons (10 ml) ground cumin
• 2 teaspoons (10 ml) dried oregano leaves
• 2 cans (14½ oz (435 ml) each) diced tomatoes, undrained
• 15 oz (450 ml_ can red kidney beans, rinsed and drained
• 6 oz (180 ml) can tomato paste
• 3/4 cup (180 ml) beer
• 1 tablespoon (15 ml) light brown sugar
• 1 tablespoon (15 ml) unsweetened cocoa
• salt and freshly ground black pepper, to taste

Instructions

In a greased large nonstick skillet, cook ground beef over medium heat until meat is browned, for about 10 minutes, crumbling with a fork.

Remove cooked beef from the skillet and transfer to a slow cooker. Add remaining ingredients, except seasoning.

Cover the pot and cook on low-heat setting for 6-8 hours.

Turn off the slow cooker and open the lid. Season the chili with salt and black pepper. Stir well.

Transfer to serving bowls. Serve hot.