Ingredients:

  • 3 lbs beef chuck, cut into ½-inch cubes
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 1 large red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 2 jalapeños, seeded and minced
  • 4 cloves garlic, minced
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp cayenne pepper
  • 1 tbsp unsweetened cocoa powder
  • 6 oz tomato paste
  • 28 oz crushed tomatoes
  • 2 cups low-sodium beef broth
  • 1 tsp salt
  • ½ tsp black pepper

Instructions:

  1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Add the 3 lbs cubed beef chuck in batches to avoid crowding; sear until a dark brown crust forms on all sides, then transfer the browned meat to the slow cooker.
  3. In the same skillet, add the diced yellow onion, red bell pepper, and green bell pepper; cook for 4-5 minutes until the onions are translucent.
  4. Stir in the minced garlic and minced jalapeños for 60 seconds until fragrant, then transfer the vegetables to the slow cooker.
  5. To the slow cooker, add 6 oz tomato paste, 28 oz crushed tomatoes, and 2 cups low-sodium beef broth.
  6. Stir in 3 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp smoked paprika, 1 tsp dried oregano, ½ tsp cayenne pepper, and 1 tbsp unsweetened cocoa powder.
  7. Mix everything thoroughly until the meat is fully submerged and the spices are evenly distributed.
  8. Cover and cook on Low for 8 hours or High for 4-5 hours until the beef is tender enough to break apart with a fork and reaches a minimum internal temperature of 145°F/63°C.
  9. Taste the chili 30 minutes before serving; add 1 tsp salt and ½ tsp black pepper as needed.
  10. If the chili is too thin, leave the lid off and cook on High for the final 30 minutes to reduce the liquid.