Brown the meat. Heat a large skillet over medium-high. Add ground beef and sausage. Cook, breaking it up, until well browned. Season lightly with salt and pepper. Drain excess fat if needed, leaving about 1–2 tablespoons for flavor.

Sauté the aromatics. In the same skillet, add oil if the pan is dry. Stir in onion, bell pepper, and jalapeño. Cook 4–5 minutes until softened. Add garlic and cook 30 seconds until fragrant.

Bloom the spices. Stir in tomato paste, chili powder, cumin, smoked paprika, and oregano. Cook 1 minute to toast the spices. If using cocoa powder, add it now.

Deglaze. Pour in a splash of beef broth to loosen browned bits from the pan. Scrape with a spatula for extra flavor.

Load the slow cooker. Transfer the meat and veggie mixture to the slow cooker. Add crushed tomatoes, remaining beef broth, apple cider vinegar, and a pinch of salt and pepper. Stir well.

Cook low and slow. Cover and cook on Low for 6–8 hours or High for 3–4 hours. The longer it cooks, the deeper the flavor.

Finish and adjust. Stir in butter for a silky finish. Taste and adjust salt, pepper, and heat. If you want it thicker, uncover and cook on High for 20–30 minutes, or stir in an extra spoonful of tomato paste.

Serve. Ladle into bowls and add your favorite toppings. Keep it keto with shredded cheese, sour cream, cilantro, and avocado.