Slow Cooker Texas Chili

Using a chuck roast that’s well marbled is essential in achieving tender bites of beef.
Cut your roast into small bite-sized pieces, then add them along with 1 tablespoon of olive oil to a dutch oven or large pot over medium high heat.
Sprinkle half the salt and pepper over the tops and stir.
Sear the meat on all sides, making sure you have some good color, then remove and add to your slow cooker insert.
Add the remaining olive oil, diced onions, remaining salt and pepper. Cook for a few minutes, then add in the jalapeño peppers and garlic.
Cook for another 20 seconds, making sure not to brown the garlic or it will become bitter. Sprinkle in the chili powder, ground cumin and smoked paprika. Allow the spices to toast for about a minute.
Pour in the tomato paste, chopped smoked chipotle pepper with the adobo sauce and fire roasted tomatoes.
Stir until well combined, scraping up those brown bits of flavor, then pour it over the beef and mix to combine.
Slow cook on high for 4 hours or low for 8 hours, or until the beef is falling apart tender. Serve with your choice of toppings, like shredded cheese, sour cream and/or diced onions.