# What You Need:
→ Meats
01 - 2 lbs ground beef (80/20 fat ratio)
→ Vegetables
02 - 8 large shallots, peeled and thinly sliced
03 - 2 red bell peppers, diced
04 - 2 cans (14.5 oz each) diced tomatoes with juices
05 - 2 cans (15 oz each) kidney beans, drained and rinsed
06 - 1 can (15 oz) black beans, drained and rinsed
07 - 4 garlic cloves, minced
08 - 1 jalapeño, seeded and finely chopped (optional)
→ Liquids
09 - 1 cup beef broth (240 ml)
10 - 2 tablespoons tomato paste
→ Spices & Seasonings
11 - 2 tablespoons chili powder
12 - 2 teaspoons ground cumin
13 - 1 teaspoon smoked paprika
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon cayenne pepper (optional)
16 - 1 1/2 teaspoons kosher salt
17 - 1/2 teaspoon freshly ground black pepper
→ Optional Toppings
18 - Sour cream
19 - Shredded cheddar cheese
20 - Chopped fresh cilantro
21 - Sliced green onions
# Directions:
01 - In a large skillet over medium-high heat, cook the ground beef until browned and no longer pink, breaking it up while cooking. Drain excess fat if desired.
02 - Transfer the browned beef to the slow cooker. Add shallots, diced peppers, tomatoes with their juices, kidney beans, black beans, garlic, and jalapeño.
03 - Pour in beef broth and tomato paste, then sprinkle chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir well to incorporate all ingredients.
04 - Cover and cook on LOW setting for 8 hours, or HIGH setting for 4 hours, stirring occasionally if possible.
05 - Taste the chili and adjust seasonings as needed before serving hot with optional toppings of your choice.
