Ingredients:

  • 2 lbs (907g) beef chuck, cut into ½-inch cubes
  • 1 lb (450g) lean ground beef
  • 2 tbsp (30ml) avocado oil
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 1 large (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 bell pepper (120g), diced
  • 3 tbsp (21g) chili powder
  • 1 tbsp (6g) ground cumin
  • 1 tsp (2g) smoked paprika
  • ½ tsp (1g) cayenne pepper
  • 1 tbsp (15g) tomato paste
  • 1 can (28 oz / 794g) crushed tomatoes
  • 1 can (14.5 oz / 411g) diced tomatoes with green chilies
  • 1 can (15 oz / 425g) kidney beans, drained and rinsed
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (240ml) low-sodium beef broth
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp (5ml) apple cider vinegar

Instructions:

  1. Heat oil in a skillet over medium-high heat. Pat beef cubes dry, season with salt and pepper, and sear in batches until a dark brown crust forms. Transfer seared beef to the slow cooker.
  2. In the same skillet, brown the ground beef until fully cooked. Drain excess grease and add the meat to the slow cooker.
  3. Sauté diced onion and bell pepper in the remaining skillet fat until softened, approximately 5 minutes.
  4. Stir in minced garlic and tomato paste, cooking for 1 minute.
  5. Add chili powder, cumin, smoked paprika, and cayenne pepper; stir constantly for 60 seconds to bloom the spices.
  6. Transfer the aromatic mixture to the slow cooker and stir in crushed tomatoes, diced tomatoes with green chilies, kidney beans, black beans, beef broth, Worcestershire sauce, and apple cider vinegar.
  7. Cover and cook on Low for 8 hours or High for 4 hours until the beef is tender and the chili has thickened.