Texas Style Chili

In a small bowl, combine chili powder, paprika, dried Mexican oregano, ground cumin, cayenne pepper, salt, and black pepper to create the spice blend. Set aside.

Pour the beef broth into the slow cooker.

In a large skillet over high heat, add the ground beef. Break it up with a spoon and cook until browned.

Transfer the browned beef to the slow cooker, leaving the drippings in the skillet.

Add avocado oil to the same skillet. Add the diced onion and sauté until softened.

Add the diced green bell pepper to the skillet and continue to sauté.

Add the minced garlic and cook for another minute until fragrant.

Add the diced tomato to the skillet to add moisture.

Stir in the tomato paste.

Add the Worcestershire sauce and beef bouillon powder. Stir everything together until well combined.

Transfer the sautéed vegetable mixture to the slow cooker with the beef and broth.

Add the prepared spice blend to the slow cooker and stir to combine.

Cover the slow cooker and cook for 3.5 hours.

To make the thickener, whisk together water and masa harina in a small bowl until a smooth slurry forms.

Pour the masa slurry into the chili and stir to combine. Let it cook for a few more minutes to thicken.

(Optional) If adding beans, stir in the pinto beans at the end of the cooking time.

Serve the chili in bowls. Garnish with shredded cheese, diced onion, and sliced jalapeños if desired.