ingredients
1 pound lean ground beef
2 14 1/2ounce cansdiced fire-roasted tomatoes, undrained
1 15 ounce canblack beans, rinsed and drained
1 15 ounce canpinto beans, rinsed and drained
1 15 ounce candark red kidney beans, rinsed and drained
1 14 1/2ounce canbeef broth
1 1/2 cups chopped yellow onions (3 medium)
1 8 ounce cantomato sauce
1 tablespoon chili powder
1 canned chipotle pepper in adobo sauce, finely chopped
6 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
2 ounces bittersweet or semisweet chocolate, chopped
1 tablespoon honey
directions
1. In a large skillet cook ground beef over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat.
2. Transfer meat to a 4- to 5-quart slow cooker. Stir in tomatoes, black beans, pinto beans, kidney beans, broth, yellow onions, tomato sauce, chili powder, chipotle pepper, garlic, cumin, cinnamon, and coriander.
3. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in chocolate and honey. Cover and cook about 15 minutes more or until heated through. If desired, serve with sour cream and green onions and sprinkle lightly with cocoa powder.
