Ingredients:

  • 2 lbs (900g) beef chuck, cut into 1/2-inch cubes
  • 1 large (200g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 large (150g) red bell pepper, diced
  • 2 medium (100g) carrots, finely diced
  • 28 oz (794g) crushed tomatoes
  • 6 oz (170g) tomato paste
  • 1 cup (240ml) low-sodium beef broth
  • 2 cans (15 oz each / 425g each) kidney beans, drained and rinsed
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 3 tbsp (21g) chili powder
  • 1 tbsp (6g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1 tsp (2g) dried oregano
  • 1 tbsp (8g) unsweetened cocoa powder
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) black pepper

Instructions:

  1. Cut the beef chuck into uniform 1/2-inch pieces to ensure even cooking.
  2. Dice the yellow onion, garlic, red bell pepper, and carrots.
  3. In a small bowl, combine chili powder, cumin, paprika, oregano, cocoa powder, salt, and pepper.
  4. Place the cubed beef and diced vegetables at the bottom of the slow cooker.
  5. Pour in the crushed tomatoes, tomato paste, and beef broth, then stir in the seasoning blend until the meat is fully coated.
  6. Gently fold in the kidney beans and black beans.
  7. Cover and cook on LOW for 8 hours or HIGH for 4 hours.
  8. Stir the chili and taste; add an extra pinch of salt or a squeeze of lime juice if desired to brighten the flavor.