Ground Beef Chili

Heat a cast-iron skillet over medium heat. Add 1 tbsp of oil. Once the oil is shimmering, place the beef into the pan and cook until just beginning to brown. You can do this in batches necessary.

Once browned, remove the beef from the pan. Using the same oil, add the onions and cook for 1-2 minutes. Add the jalapenos (if using) and cook for another minute.

Add the garlic, chipotle chili powder, ancho chili powder, cumin powder, garlic powder, onion powder, and cayenne pepper. Cook for about a minute stirring often to prevent the spices from sticking to the bottom of the pan.

Stir in the tomato paste and cook for another minute. Add the beef back into the pan and mix to combine. Remove from heat.

For Suvie: Add all the ingredients (garnish excluded) to the protein pan, season with salt and pepper and stir to combine. Add water to the reservoir, enter the Slow Cook settings and cook on Bottom Zone: Slow Cook on Low, 6 hours.

For Slow Cooker: Keep the beans aside and add all the remaining ingredients to the slow cooker pot, season with salt and pepper and stir to combine. Place the lid on the pot and cook on Low for 8 hours. After 7 hours of cooking, add the kidney beans. Stir to combine and leave for another 1 hour.

Garnish with scallions, shredded cheese, fresh coriander, sour cream, and tortilla chips and serve.