Slow Cooker Chili Recipe: Tender Beef in 8 Hours

Instructions:

1. Heat your skillet over medium high heat and add the ground beef and cubed chuck roast. Sear the cubes in batches to ensure they get a crust rather than boiling in their own juices. Cook until deeply browned and caramelized. Transfer to the slow cooker.
2. Remove the meat and add the diced yellow onion and green bell pepper to the same pan. Cook for 5 minutes until soft and translucent.
3. Add the minced garlic, jalapeño, chili powder, smoked paprika, cumin, oregano, cocoa powder, salt, and black pepper. Stir for 60 seconds until fragrant and toasted.
4. Push the vegetables to the side and add the 2 tbsp tomato paste to the center of the pan. Cook for 2 minutes until it turns a dark brick red.
5. Pour in half of the beef bone broth and scrape the bottom of the pan with a wooden spoon. Continue until all browned bits are dissolved into the liquid.
6. Transfer the meat and vegetable mixture into the slow cooker. Add the remaining bone broth and the Worcestershire sauce.
7. Pour in the 28 oz crushed tomatoes and the drained kidney and black beans. Rinsing the beans prevents the chili from becoming overly salty or cloudy.
8. Cover the pot and set it to low for 8 hours. Wait until the chuck roast is fork tender.
9. If the chili is too thin, crush a few beans against the side of the pot with a spoon. Stir until the released starches thicken the sauce.
10. Give it a final stir and add a pinch more salt or a splash of lime juice if the flavors need a lift.