SERVES 6 TO 8
Ingredients:
3 tablespoons olive oil
2.5-3 pounds Riverbend diced beef
Kosher salt to taste
2 medium yellow onions, finely chopped
1 red bell pepper, halved, seeded, and cut into 1⁄2-inch-wide slices
1 Fresno chile, halved, seeded, and cut into 1⁄2-inch-thick half-moons
8 medium garlic cloves, minced
3 tablespoons tomato paste
1 dried bay leaf
2 teaspoons dried red pepper flakes 2 tablespoons chili powder
1⁄2 teaspoon ground allspice
1⁄2 teaspoon ground cumin
1 (28-ounce) can peeled whole tomatoes
2 tablespoons apple cider vinegar
1 (15.5-ounce) can black beans, drained and rinsed
5 scallions (green and white parts), thinly sliced
Optional garnishes: 2 cups shredded Monterey Jack or cheddar cheese;
1 large avocado, peeled and sliced; sour cream; tortilla chips; chilled chopped tomatoes seasoned with a little lime juice
Instructions:
Brown the meat: Heat 1 tablespoon of the oil in a large sauté pan set over medium heat. When the oil begins to smoke lightly, add your beef into the pan, and season it with salt. Cook over medium heat, stirring with a wooden spoon, until the meat browns, 3 to 5 minutes. Transfer the meat to a sheet pan to cool.
Brown the vegetables: In the same sauté pan, heat the remaining 2 tablespoons oil over medium heat. Stir in the onions, bell pepper, Fresno chile, garlic, and a generous pinch of salt. Cook until the vegetables start to brown, 5 to 8 minutes. Stir in the tomato paste and cook for an additional 2 to 3 minutes.
Cook the chili: Place the browned meat and vegetables in the slow cooker. Add the bay leaf, red pepper flakes, chili powder, allspice, cumin, tomatoes, vinegar, and 2 cups of water. Cover, set the cooker on low, and cook for about 8 hours. After a couple of hours, stir and taste for seasoning. About 45 minutes before serving, turn the slow cooker to high and stir in the black beans; cover and cook for 30 minutes.
Serve: Allow the chili to rest for about 15 minutes before serving. Then stir in the scallions, taste for seasoning, and serve in a bowl with your choice of (or all of) the garnishes.