Texas Red Chili With Beef Chunks

Pat the beef chuck dry with a paper towel. Cut into large 1-2 inch chunks and remove any large pieces of gristle or fat. Season with salt.

Heat a cast-iron skillet over high heat. Add 1 tbsp of oil. Once the oil is shimmering, place the cubed beef into the pan, ensuring that each piece makes contact with the bottom of the pan. You can do this in batches necessary.

Sear the beef on each side for about 1 minute. Remove the beef from the pan and place on a paper towel-lined plate.

Reduce the heat and add 1 tbsp oil to the pan. Add the onion, jalapeno peppers, and garlic and cook for a few minutes. Add the chili powder, cumin, cinnamon, and oregano, and cook for another minute until fragrant. Add 1/4 cup of beef stock to deglaze the pan and use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pan.

Add the beef to the protein pan (divide between two pans if necessary), add the onion mix, remaining beef stock, cocoa powder, and brown sugar. Stir to combine. Season with salt and pepper.

Add water to the reservoir, enter the Slow Cook settings and cook. Protein: LOW, 6 hours. Starch: 0 minutes.

After the cook, remove the pan or pans. Garnish with sour cream, shredded cheese, and scallions.