Brown the beef: Heat the olive oil in a large frying pan over medium-high heat. Add the minced beef in two batches (do not crowd the pan) and cook until it is deeply browned, about 6–8 minutes per batch. You will hear a satisfying sizzle, and the meat will turn from pink to a rich, dark brown with crispy edges. Break it up with a spoon as it cooks. Transfer the browned beef to the crockpot insert.

Sweat the aromatics: In the same pan (no need to wash it), add the diced onions. Cook over medium heat for 4–5 minutes until they become translucent and soft. You will see them turn golden at the edges, and the smell will be sweet and savoury. Stir in the minced garlic and tomato purée, and cook for 1 more minute until the purée darkens and smells intensely tomatoey.

Deglaze the pan: Pour about 100 ml of the beef stock into the pan and scrape up any browned bits stuck to the bottom. This is where so much flavour hides. The liquid will bubble and release all that caramelised goodness. Pour everything into the crockpot.

Add the remaining ingredients: Tip in the chopped tomatoes, both types of beans, the rest of the beef stock, smoked paprika, cumin, oregano, salt, pepper, and chipotle paste if using. Stir everything together until the colour is a uniform deep red and the spices are fully incorporated. The smell at this stage is already incredible—smoky and earthy.

Slow cook: Cover the crockpot with the lid and cook on low for 6 hours or on high for 3 hours. After about 4 hours on low, the chili will start to thicken and the liquid will reduce. You will notice the aroma filling your kitchen, a warm and inviting mix of tomatoes, cumin, and beef. Do not lift the lid too often—every time you do, you let out heat and extend the cooking time.

Check and adjust: After 6 hours on low, the chili should be thick and hearty. The beef will be tender and shred apart easily with a spoon. Taste it and adjust the salt or add a little more cumin if you want a bolder flavour. If it seems too thin, leave the lid off for the last 30 minutes and cook on high to let some liquid evaporate.

Rest before serving: Turn off the slow cooker and let the chili sit, covered, for 10–15 minutes. This resting time allows the flavours to meld together and the texture to settle. You will see the steam reduce and the chili become even glossier and more cohesive.