Ingredients:

  • 2 Tbsp Olive Oil (or vegetable oil)
  • 2 lbs Lean Ground Beef (90/10 recommended)
  • 1 large Yellow Onion (finely diced)
  • 4 cloves Garlic (minced)
  • 6 oz can Tomato Paste
  • 3 Tbsp Chili Powder (medium heat)
  • 1 Tbsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1/2 tsp Cayenne Pepper (adjust to taste)
  • 2 cups Beef Broth (low sodium)
  • 2 Tbsp Worcestershire Sauce
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Light Brown Sugar (packed)
  • 1 1/2 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Brown the Beef: Heat oil in the skillet over medium-high heat. Add ground beef and brown thoroughly, breaking it up into very fine pieces using a wooden spoon or potato masher. This is key for the final hot dog texture.
  2. Drain Excess Fat: Once browned, use a slotted spoon to transfer the beef directly into the slow cooker basin. Discard all but 1 Tbsp of the rendered fat from the skillet.
  3. Sauté Aromatics: Reduce the heat to medium. Add the diced onion to the remaining fat in the skillet. Sauté for 5-7 minutes until translucent and softened. Add the minced garlic and cook for 1 minute until fragrant.
  4. Toast the Paste and Spices: Push the onions and garlic aside. Add the 6 oz of tomato paste to the exposed skillet base. Cook, stirring, for 2 minutes until it darkens slightly. Stir in the entire spice blend (chili powder, cumin, paprika, oregano, cayenne, salt, and pepper) and cook for 1 minute until fragrant.
  5. Deglaze: Add a splash of beef broth (about 1/4 cup) to the skillet and scrape up any flavourful brown bits stuck to the bottom.
  6. Combine in Crockpot: Transfer the sautéed aromatic and spice mixture from the skillet into the slow cooker, joining the browned beef. Pour in the remaining beef broth, Worcestershire sauce, apple cider vinegar, and brown sugar. Stir everything thoroughly until fully combined.
  7. Set and Forget: Cover the crockpot. Cook on LOW for 6–8 hours or HIGH for 3–4 hours. The longer LOW cooking time is recommended for the best, deepest flavour.
  8. Check Consistency: During the last hour, check the chili. If it appears too liquid, remove the lid and allow it to cook uncovered to reduce and thicken slightly.
  9. Final Shred: Use a fork or potato masher right in the slow cooker to gently break down any remaining lumps. The goal is a smooth, saucy consistency.
  10. Adjust Seasoning: Taste the chili. Add more salt, pepper, or a dash more cider vinegar if it needs brightness. Keep on the 'Keep Warm' setting until ready to serve.