Drain and rinse the kidney beans and set aside. Dice the onion into 1/2-inch pieces, mince the garlic cloves, and slice the jalapeño peppers. Pat the beef stew meat dry with paper towels, then season generously on all sides with kosher salt and black pepper. This drying step is crucial—it helps the meat brown properly rather than steam in the pan.

Heat the olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, sear the seasoned beef for 1-2 minutes per side until a deep golden crust forms—don't worry about cooking it through, you're just building color and flavor. Transfer each batch to your slow cooker as it finishes. In the same skillet (don't clean it), add the diced onion and sauté for 4-5 minutes until softened and starting to caramelize. This fond stuck to the pan will add incredible depth to your chili.

Add the minced garlic from Step 1 to the skillet and cook for 1 minute until fragrant. Stir in the brown sugar, ground cumin, smoked paprika, chili powder, and dried oregano, cooking for 1-2 minutes to toast the spices and release their oils. Add the tomato paste and stir constantly for 1-2 minutes to deepen its flavor. I like to let the tomato paste caramelize slightly in the pan—it removes that raw taste and adds a subtle richness to the final chili. Pour in the crushed tomatoes and tomato sauce, then simmer the entire mixture for 3-5 minutes, stirring occasionally to combine all the flavors.

Pour the entire tomato and spice mixture from Step 3 over the seared beef in the slow cooker. Add the drained kidney beans and beef broth, then stir everything together thoroughly to distribute the flavors evenly. The beef should be mostly submerged by the liquid—if it looks too dry, add a bit more broth or water.

Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours. The longer, gentler cook on low will produce more tender beef and better-developed flavors, so choose low if you have the time. The chili is done when the beef is fork-tender and the flavors have melded together beautifully.

After cooking, taste the chili and adjust the seasoning with additional salt as needed. Ladle into bowls and serve with your choice of toppings. I recommend offering the full array—fresh jalapeño slices add heat and brightness, while sour cream cools things down beautifully and adds creaminess. Serve alongside tortilla chips for crunch, cornbread for comfort, shredded cheddar cheese for richness, and chopped green onions for a fresh note.