Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 lb beef chuck, cut into ½-inch cubes
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cans (14.5 oz each) diced tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup beef bone broth
  • 2 tbsp tomato paste

Instructions:

  1. Heat the olive oil in a skillet over medium-high heat. Add the ground beef and cubed beef chuck, cooking until the meat is browned and smells nutty.
  2. Stir in the diced onions and garlic for the last 3 minutes until translucent.
  3. Transfer the seared meat mixture into the slow cooker.
  4. Stir in the tomato paste, beef broth, diced tomatoes, kidney beans, black beans, and all the spices, including the cocoa powder, until the mixture is a uniform, dark red color.
  5. Cover and cook on Low for 8 hours or High for 6 hours.
  6. About 30 minutes before serving, taste the chili. If a thicker consistency is preferred, leave the lid slightly ajar.