Crockpot Beef Chili

1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
2 pounds lean ground beef
2 poblano peppers, seeded and chopped
1 tablespoon chili powder
1 tablespoon smoked paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons salt
1/2 teaspoon cayenne (optional)
2 cups beef broth
1 (28-ounce) can crushed tomatoes
1 (8-ounce) can tomato paste
2 tablespoons maple syrup
2 bay leaves
2 cans chili beans (I use Mrs Grimes)

Heat a large skillet over medium heat and add the olive oil. Add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Stir the garlic and cook another minute. Use your hands to crumble the ground beef into the pot. Brown the beef, breaking up the meat as you go, about 8 minutes. Once the beef is browned, drain all fat, then add in the poblano pepper, chili powder, smoked paprika, cumin, cinnamon, salt and cayenne, if using. Give it a good stir and let cook about a minute or two. Remove the skillet from the heat.
Transfer the beef mixture to the bowl of your crockpot. Add 2 cups broth, the tomatoes, tomato paste, maple, and bay leaves, stir to combine. Cover and cook on low for 6-8 hours or high for 4-5 hours. One hour before serving, add 2 cans chili beans. If your chili is too thick, add more broth to thin.
Remove the bay leaves and ladle the chili into bowls.

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user WINTERFYRE.