1 small jalapeño pepper, finely diced (seeds and membranes removed for less heat)
3 Tbsp. chili powder
1 Tbsp. cumin
1 tsp. smoked paprika
¼ tsp. salt, plus more to taste
¼ tsp. black pepper
2 (15-ounce) cans tomato sauce
1 (14-ounce) can fire-roasted diced tomatoes
1 (4-ounce) can diced green chiles
1 (14.5-ounce) can kidney beans, drained and rinsed
1 (14.5-ounce) can pinto beans, drained and rinsed
1 (14.5-ounce) can black beans, drained and rinsed
¾ cup beef broth (may substitute water or chicken broth)
1 Tbsp. cocoa powder
¼ tsp. cinnamon
Heat a large skillet or Dutch oven over medium heat. Add the oil. When the oil starts to shimmer, add the onion, garlic, bell pepper, and jalapeno. Sauté, stirring occasionally for 5 minutes or until onions and peppers just start to soften.
Add ground beef, chili powder, cumin, smoked paprika, salt, and pepper. Use a large spoon to spatula to break up the meat. Cook, stirring occasionally until beef is almost cooked through.
Transfer beef mixture to a 6-quart slow cooker. Add remaining ingredients. Stir to combine. Place the lid on the slow cooker and cook on low for 8 hours (or high for 4-5 hours).
Taste and adjust seasonings as desired. Serve with desired toppings.
Serving Size:1/8th recipe
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