Instructions

• Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add 1 medium yellow onion (diced) and sauté 3–4 minutes until softened.
• Add 4 cloves garlic (minced) and cook about 30 seconds, until fragrant.
• Add 2 pounds ground beef and cook 6–7 minutes, breaking the meat with a spoon, until no longer pink and onions are soft.
• Drain excess fat from the skillet. Transfer the beef-onion mixture to a large slow cooker.
• Add the following to the slow cooker and stir to combine: 2 tablespoons light brown sugar; 2 tablespoons chili powder; 2 tablespoons ground cumin; 1/4 teaspoon ground cinnamon; 28 ounces canned crushed tomatoes; 3 tablespoons tomato paste; 1 1/2 teaspoons salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon red pepper flakes; 1/4 cup unsweetened cocoa powder; and 3 cups beef broth.
• Cover and cook on Low for 5–6 hours or on High for 3 hours.
• About 15–30 minutes before serving, rinse and drain the two 15-ounce cans kidney beans, the 15-ounce can cannellini beans, and the 1/2 cup canned sweet corn. Stir the rinsed beans and corn into the chili.
• Cover and cook until the beans and corn are heated through, about 15–30 minutes. Taste and adjust seasoning if desired. Serve warm with desired toppings.