• Heat 1 teaspoon of olive oil in a skillet over medium-high heat.
• Cook the beef in the hot skillet to give it a nice sear on the outside. Leave the beef alone for about a minute to sear, then flip it over and sear for another minute on the other side.
• Transfer the beef and the rest of the ingredients to a slow-cooker. Cook on low heat for 7 hours.

Make this chili on the stovetop instead:

• Alternatively, cook the onions, pepper and garlic in the same skillet you just used to cook the beef for about 3 to 5 minutes over medium heat, until the pepper and onions are soft and the garlic is fragrant.
• Add the onions, peppers, garlic and beef to a Dutch oven or stockpot, along with the tomato sauce, beef stock, beer, spices and salt. Turn the heat up to medium-high until the mixture comes to a boil, then turn the heat down to low and simmer, lid on, for about 1 hour until the beef is tender.
• Remove the beef to a plate and boil the sauce, lid off, for 15 to 30 more minutes until the sauce reduces down to the desired consistency.
• Add the beef back to the sauce and mix together.

Optional Toppings

• This was awesome topped with ½ ounce of reduced-fat cheddar cheese and 2 tablespoons of Greek yogurt, which added some additional protein and creaminess.