Ingredients
Ingredients:
– 2 lbs beef chuck, cut into 1-inch cubes
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 green bell pepper, diced
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (14 oz) diced tomatoes
– 2 tablespoons tomato paste
– 2 cups beef broth
– 2 teaspoons chili powder
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper (optional)
– Salt and black pepper, to taste
– Optional toppings: shredded cheddar cheese, green onions, sour cream
Instructions
1. In a large skillet, sear beef chunks over medium-high heat until browned on all sides. Transfer to a slow cooker.
2. In the same skillet, sauté onion, garlic, and bell pepper until softened, about 3-4 minutes. Add to the slow cooker.
3. Stir in kidney beans, black beans, diced tomatoes, tomato paste, beef broth, and all seasonings. Mix well.
4. Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the beef is tender and flavors are well developed.
5. Serve hot with your favorite toppings, such as shredded cheddar, green onions, or sour cream.