# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables & Aromatics
02 - 8 large shallots, peeled and quartered
03 - 1 red bell pepper, diced
04 - 1 jalapeño, seeded and finely chopped (optional)
05 - 4 cloves garlic, minced
06 - 1 (28 oz) can crushed tomatoes
07 - 1 (15 oz) can kidney beans, drained and rinsed
08 - 1 (15 oz) can black beans, drained and rinsed
→ Spices & Seasonings
09 - 2 tbsp chili powder
10 - 2 tsp ground cumin
11 - 1 tsp smoked paprika
12 - 1/2 tsp ground cinnamon
13 - 1/2 tsp dried oregano
14 - 1 tsp salt
15 - 1/2 tsp black pepper
→ Liquids
16 - 1 cup beef broth
17 - 2 tbsp tomato paste
18 - 1 tbsp Worcestershire sauce
→ Garnishes
19 - Fresh cilantro, chopped (optional)
20 - Sour cream (optional)
21 - Shredded cheddar cheese (optional)
# Steps:
01 - Place beef cubes in the base of a large slow cooker.
02 - Layer shallots, red bell pepper, jalapeño, and garlic evenly over the beef.
03 - Add crushed tomatoes, kidney beans, black beans, chili powder, cumin, smoked paprika, cinnamon, oregano, salt, and black pepper on top of the vegetables.
04 - Whisk together beef broth, tomato paste, and Worcestershire sauce in a small bowl, then pour evenly over the ingredients in the slow cooker.
05 - Stir lightly to combine, ensuring the beef is mostly submerged in the liquid.
06 - Cover and cook on low heat for 6–8 hours or on high for 3–4 hours until beef is tender and flavors are fully developed.
07 - Taste and season with additional salt or spices as desired.
08 - Ladle chili into bowls and garnish with chopped cilantro, sour cream, and shredded cheddar if desired.
