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Best Easy Kid-Approved Crockpot Chili with Dark Chocolate

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This kid-approved crockpot chili uses a secret ingredient—dark chocolate—to create a rich, savory flavor that even picky eaters love. With simple pantry ingredients and minimal prep, it’s the perfect weeknight dinner that tastes even better the next day.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced (about 2 cups)
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 cup beef broth, low-sodium
  • 2 tablespoons chili powder (mild blend)
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 ounce dark chocolate (70% cocoa or higher), finely chopped
  • Shredded cheddar cheese (for serving)
  • Sour cream or plain Greek yogurt (for serving)
  • Chopped green onions (for serving)
  • Fritos or tortilla chips (for serving)
  • Fresh cilantro (for serving)

Instructions

  1. Brown the ground beef in a large skillet over medium-high heat, breaking it apart, until browned through (8-10 minutes). Drain excess fat, leaving about 1 tablespoon in the pan. Transfer beef to a 6-quart or larger slow cooker.
  2. In the same skillet, sauté diced onion and bell pepper over medium heat for about 5 minutes until onion is translucent and pepper softens. Add minced garlic and cook 30 seconds until fragrant. Scrape mixture into the slow cooker.
  3. Add chili powder, cumin, smoked paprika, dried oregano, garlic powder, onion powder, cayenne (if using), salt, and black pepper to the slow cooker. Stir to coat the meat and vegetables.
  4. Add crushed tomatoes, diced tomatoes (with juices), tomato paste, and drained kidney beans and black beans. Stir well.
  5. Pour in beef broth and stir again, ensuring there is liquid at the bottom of the slow cooker.
  6. Finely chop the dark chocolate and sprinkle over the top of the chili. Let it melt for about 10 minutes, then stir gently to incorporate.
  7. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. For best flavor, cook on LOW for 8 hours.
  8. About 30 minutes before serving, taste and adjust seasoning. If chili is too thin, cook uncovered for the last 30 minutes. If too thick, stir in extra broth or water.
  9. Ladle into bowls and serve with desired toppings: shredded cheddar, sour cream, green onions, Fritos or tortilla chips, and fresh cilantro.

Notes

Don’t skip browning the beef—it adds essential depth. Chop the chocolate finely so it melts completely. Adjust salt at the end, as canned goods vary. Let chili rest on warm for 30 minutes before serving for best flavor. Freezes well for up to 3 months.

Nutrition

Keywords: crockpot chili, kid-friendly chili, dark chocolate chili, easy chili recipe, slow cooker chili, beef chili, family dinner

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