Ingredients:

  • 2 lbs (900g) beef chuck, cut into 1-inch cubes
  • 2 tablespoons (30ml) olive oil
  • 1 large onion, chopped (about 1 ½ cups)
  • 2 bell peppers (1 red, 1 green), chopped (about 2 cups)
  • 4 cloves garlic, minced
  • 1-2 jalapenos, seeded and minced (optional, for heat)
  • 1 (28 ounce/800g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (optional, for more heat)
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste
  • 1 cup (240ml) beef broth
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, cilantro, avocado slices, lime wedges

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, seasoning with salt and pepper. Do not overcrowd the pan; this ensures proper browning. Transfer browned beef to the slow cooker.
  2. Add onion and bell peppers to the same skillet and cook until softened, about 5-7 minutes. Add garlic and jalapenos (if using) and cook for another minute until fragrant.
  3. Transfer the sautéed vegetables to the slow cooker with the beef.
  4. Add crushed tomatoes, tomato sauce, chili powder, smoked paprika, cumin, oregano, cayenne pepper (if using), salt, pepper, beef broth, apple cider vinegar, and Worcestershire sauce to the slow cooker.
  5. Stir to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until beef is very tender.
  6. Taste and adjust seasoning as needed. Add more salt, pepper, or chili powder to your liking.
  7. Serve hot with your favorite toppings.