Ingredients:

  • 2 lbs beef chuck, cubed into 1/2-inch pieces
  • 2 tbsp avocado oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 28 oz crushed tomatoes
  • 15 oz kidney beans, drained and rinsed
  • 15 oz black beans, drained and rinsed
  • 1 cup beef bone broth
  • 2 tbsp tomato paste
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Heat oil in a large cast iron skillet over medium-high heat. Add cubed beef in batches and brown until a deep brown crust forms on all sides.
  2. Stir in the diced onion and bell pepper; sauté for 3-4 minutes until softened.
  3. Add the minced garlic and the spice blend (chili powder, cumin, smoked paprika, salt, black pepper, and cayenne). Stir for 60 seconds until fragrant.
  4. Pour in a splash of beef broth, scraping the bottom of the pan to release the brown bits (fond).
  5. Transfer the seared meat and vegetable mixture into a 6-quart slow cooker.
  6. Add crushed tomatoes, drained kidney beans, black beans, tomato paste, and the remaining beef broth.
  7. Stir thoroughly until the tomato paste is fully integrated.
  8. Cover and cook on Low for 8 hours or High for 4 hours.