Ingredients:

  • 2 lbs beef chuck roast, cut into 1/2-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 medium yellow onion, finely diced
  • 1 large red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 jalapeno, seeded and minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 2 tbsp tomato paste
  • 1 cup low-sodium beef broth
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 2 bay leaves
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (15 oz) pinto beans, rinsed and drained

Instructions:

  1. Pat the beef cubes dry with paper towels and season with kosher salt.
  2. Heat vegetable oil in a large skillet over medium-high heat. Sear beef in batches until a deep brown crust forms on all sides. Transfer browned beef to the slow cooker.
  3. In the same skillet using leftover beef fat, sauté diced onion, red bell pepper, and jalapeno for 5–7 minutes until softened.
  4. Stir in minced garlic and tomato paste, cooking for 1-2 minutes until the paste turns a dark brick red.
  5. Add the aromatic mixture to the slow cooker. Stir in crushed tomatoes, diced tomatoes with green chilies, beef broth, chili powder, cumin, smoked paprika, cayenne pepper, and bay leaves.
  6. Fold in the rinsed and drained kidney beans and pinto beans.
  7. Cover and cook on Low for 8 hours or High for 4 hours until the beef is tender and the chili has thickened.
  8. Remove bay leaves and stir one last time before serving.