Ingredients:

  • 2 lbs beef chuck, cubed into ½ inch pieces
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 12 oz Dr Pepper
  • 1 can (14.5 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 3 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (4 oz) diced green chiles

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Brown the beef chuck in batches until a deep brown crust forms. Stir in the onions and garlic for the last 2 minutes, then transfer all ingredients to the slow cooker.
  2. Add the Dr Pepper, crushed tomatoes, tomato paste, Worcestershire sauce, and apple cider vinegar to the slow cooker.
  3. Stir in the chili powder, smoked paprika, cumin, cocoa powder, salt, and pepper. Mix until the liquid is a uniform, dark chocolate-brown color.
  4. Cover and cook on Low for 6–8 hours or High for 3–4 hours.
  5. Stir in the drained kidney beans and diced green chiles during the final 30 minutes of cooking.