Ingredients:

  • 2 lbs Beef Chuck Roast, cut into 1/2-inch cubes
  • 1 tbsp Neutral oil
  • 1 Large Yellow Onion, finely diced
  • 1 Green Bell Pepper, diced
  • 3 cloves Garlic, minced
  • 1 Jalapeño, seeded and minced
  • 2 cans (15 oz each) Kidney beans, drained and rinsed
  • 1 can (28 oz) Crushed tomatoes
  • 1 can (15 oz) Diced tomatoes with green chilies
  • 1 cup Beef bone broth
  • 2 tbsp Tomato paste
  • 3 tbsp Chili powder
  • 1 tbsp Ground cumin
  • 1 tsp Smoked paprika
  • 1 tsp Dried oregano
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tbsp Unsweetened cocoa powder

Instructions:

  1. Pat the beef chuck cubes dry with paper towels. Heat oil in a large cast iron skillet over medium-high heat. Brown the beef in batches until a dark, mahogany crust forms. Transfer the meat to the slow cooker.
  2. Sauté the diced onion and bell pepper in the same skillet for 5 minutes until softened. Add the minced garlic and tomato paste, stirring constantly for 60 seconds.
  3. Pour 1/4 cup of the beef broth into the skillet to deglaze, scraping up the browned bits (fond) from the bottom of the pan. Pour the entire skillet mixture into the slow cooker.
  4. Add the remaining beef broth, drained kidney beans, crushed tomatoes, diced tomatoes with green chilies, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cocoa powder to the slow cooker.
  5. Stir the contents to ensure spices are distributed. Cover and cook on Low for 6 hours until the beef is fork-tender.