Ingredients

½ tbsp (7 mL) canola oil
1 medium onion
1½ lbs (700 g) 90% lean ground beef
3 garlic cloves, pressed
3 tbsp (45 mL) chili powder
1½ tbsp (22 mL) unsweetened cocoa powder
2½ tsp (12 mL) cumin
¾ tsp (4 mL) salt
2½ tbsp (37 mL) tomato paste
2 cups (500 mL) low-sodium beef broth
1 can (16 oz or 398 mL) each fire-roasted diced tomatoes, undrained
1 can (16 oz or 398 mL) each mild chili beans in sauce, undrained
Optional: sliced green onions, sour cream, shredded cheddar cheese, jalapeño slices

Directions

Heat the oil in the Rockrok^® Dutch Oven over medium heat for 3–5 minutes, or until simmering.
Finely dice the onion. Add the onion to the Dutch oven. Cook and stir, uncovered, for 2–3 minutes, or until the onion is slightly softened.
Add the ground beef and pressed garlic. Cook over medium heat for 8–10 minutes, breaking the beef into crumbles as it cooks. When the beef is no longer pink, drain (if necessary).
Stir in the remaining chili ingredients. Cover and place the Dutch oven in the Rockcrok^® Slow Cooker Stand and cook on LOW for 8 hours or HIGH for 4 hours.
Serve topped with green onion, sour cream, cheddar cheese, or jalapeño slices, if desired.

Yield:

6 servings

Nutrients per serving:

U.S. Nutrients per serving (about 1 cup/250 mL): Calories 370, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 75 mg, Sodium 1250 mg, Carbohydrate 32 g, Fiber 11 g, Sugars 6 g, Protein 32 g

Cook's Tips:

This recipe can also be made in the Rockcrok^® Everyday Pan. Continue to use the same amount of oil when cooking the onion, but halve the remaining ingredients. Cook on LOW for 6–8 hours or HIGH for 3–4 hours. If the chili gets too thick, simply stir in ½–1 cup (125–250 mL) of additional beef broth at the end of cooking.