Slow-Cooker Beef and Two-Bean Chili

Preparation

1. For the Cumin-Cilantro Sour Cream:

   Step 1

   In a small bowl, combine the sour cream, cilantro, and cumin. Refrigerate until ready to serve.

2. For the chili:

   Step 2

   Set a large deep skillet over medium-high heat. Add the beef, salt, and pepper to taste. Cook, using a wooden spoon to break the meat into pieces as it browns, 4 to 5 minutes. Drain all the liquid from the pan. Add the tomato paste, onion, bell peppers, and garlic, and cook, stirring, until the vegetables have softened, 3 to 4 minutes. Transfer to a slow cooker. Add 1 cup water, the black beans, chickpeas, tomatoes, tomato sauce, cumin, chili powder, paprika, garlic powder, and bay leaves.

   Step 3

   Cover and cook on high for 5 hours or on low for 8 to 10 hours.

   Step 4

   Discard the bay leaves. To serve, ladle the chili into 8 serving bowls. Top each with 1 tablespoon of the sour cream mixture, 1 tablespoon of the cheddar, the red onion, and tortilla chips, if desired.