- 1 yellow onion, chopped
- 3-4 garlic cloves, minced
- 1 red bell pepper, seeds removed and chopped
- 1-2 jalapeno peppers, finely chopped
- 2 pounds lean ground beef
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup white wine
- ¼ cup Worcestershire sauce
- 2 beef bouillon cubes
- 1 tablespoon brown sugar
- 1 28-ounce can diced tomatoes (undrained)
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can dark red kidney beans (drained)
- 1 15-ounce can black beans (drained)
- Additional salt and ground black pepper to taste
- Chopped cilantro
- Shredded cheese
- Sour cream
In a skillet, brown and drain ground beef. Combine ground beef and all remaining ingredients in a large slow cooker. Cook on low for 6-8 hours, stirring once or twice midway (to evenly distribute dissolved boullion). Add additional salt and pepper to taste. Top off with cilantro, shredded cheese and sour cream when serving.