Recipe: The Best Chili

This is hands down the best chili recipe I've come across. I've made it for two different work parties now (the second as a result of bringing it for the first and demands for me to make it again). I'm definitely keeping this in my recipe books because it's the best! I usually add a lot more chili powder and get the cans of diced tomatoes with hot chilis to spice it up a bit. Enjoy!

From CookingClassy.com, spiced up a bit.

Ingredients

• 1 Tbsp olive oil
• 2 lbs lean ground beef
• 1 large yellow onion, finely chopped
• 3 cloves of garlic, finely minced
• 2 (14.5) oz cans diced tomatoes with hot green chilies
• 3 (8 oz) cans tomato sauce
• 1/2 cup water or beef broth
• 3 Tbsp chili powder
• 2 1/2 tsp ground cumin
• 2 tsp paprika
• 1 tsp granulated sugar
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper, to taste
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can light red kidney beans, drained and rinsed

Directions

• Heat olive oil in a large and deep non-stick skillet over medium-high heat. Once oil is hot, add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker. 
• Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned. Drain most of fat from beef & add to crockpot.
• Add diced tomatoes, tomato sauce, 1/2 cup water or beef broth, chili powder, cumin, paprika, sugar, coriander and season mixture with salt and pepper to taste. Stir mixture, cover with lid and cook on low heat for 5 - 6 hours. (I usually cook it overnight, especially if I'm taking it to a work event. I will then add the beans in the morning and continue to let it simmer until lunch time).
• Stir in dark and light red kidney beans and allow to heat through.