Slow cooker beef chili

Dice one large onion and one large green pepper; mince about four cloves of garlic.

Heat a big skillet over medium-high heat (or use an Instant Pot's saute setting).

Add two pounds of 80-20 ground beef with the onion, pepper and garlic; no added fat, as the beef renders its own. Break up and cook until browned and the vegetables slightly softened, six to seven minutes.

Drain the fat and transfer the beef and vegetables to the slow cooker.

Add three cans of kidney beans, drained and rinsed, the diced tomatoes, the 28-ounce can of tomato sauce and half a cup of beef broth.

Add 2 tbsp chili powder, 2 tsp cumin, 1 1/2 tsp dried oregano, 1 1/2 tsp salt, 1/2 tsp black pepper and one to three tablespoons of cocoa powder; stir.

Cover and cook on high for three to four hours, or on low overnight for six to eight.

Garnish with shredded cheese, scallions and a big dollop of sour cream; serve with cornbread.

Store airtight: five days in the fridge or frozen up to three months.