Slow cooking is such a great way to make chili and it's so easy! In this chili, I include my secret ingredient. Cocoa powder! Cocoa is also used in mole sauces and adds a richness to the chili, that's not identifiable. Slow cooking allows the flavors to blend and intensify. On game day, who wants to be in the kitchen?
1Chop the peppers and onion and saute in a stove top pan in 1/3 cup of vegetable oil just until translucent. Add the ground beef and cook until no pink remains. Drain any excess fat from the pan, then add the lime juice, worcestershire sauce, 1/2 of the cilantro and all of the seasonings. Taste and adjust the salt and pepper to your taste.
Mix together with the canned tomatoes, broth, 1/2 of the tomato paste and pinto beans. Next, pour everything into your slow cooker. Cook on the Low setting for 6 1/2-7 hours. When it's done, stir the remaining chopped cilantro into the chili. Serve hot with a dollop of sour cream, a sprinkle of cheese, and lots of tortilla chips for dipping. Yield: approx.5 quarts
After your chili has finished cooking, stir and check the consistency to see if you'd like it thicker. If so, add the remainder of the tomato paste and stir until it dissolves completely.