Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 1 lb beef chuck, cut into ½-inch cubes
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium bell peppers (one red, one green), diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 can (15 oz) dark red kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 can (6 oz) tomato paste
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp unsweetened cocoa powder

Instructions:

  1. Heat olive oil in a large skillet or cast-iron pan over medium-high heat.
  2. Add the ground beef and cubed beef chuck, browning them until a deep brown crust forms.
  3. Stir in the diced onions and bell peppers, sautéing until the onions are translucent.
  4. Add the minced garlic and jalapeño and sauté for an additional 60 seconds.
  5. Transfer the meat and vegetable mixture into a 6-quart slow cooker.
  6. Stir in the crushed tomatoes, tomato paste, chili powder, cumin, smoked paprika, salt, black pepper, and unsweetened cocoa powder.
  7. Fold in the drained and rinsed kidney beans and pinto beans.
  8. Cover and cook on Low for 8 hours or High for 6 hours.
  9. Approximately 30 minutes before serving, remove 1 cup of beans from the pot and mash them into a thick paste using a potato masher or fork.
  10. Stir the mashed bean paste back into the chili and cook on high for the final 30 minutes until the sauce is thick and glossy.