Cut the stew meat up into small cubes, getting rid of any excess gristle.

In a food processor, grind half of the stew meat until it resembles ground beef.

Prep your vegetables by chopping them into somewhat small bite-sized pieces.

Combine beef broth, tomato paste, soy sauce, chili powder, cumin, fish sauce, minced garlic, paprika, oregano, cayenne pepper, and worcestershire. Set aside.

In a skillet, heat oil. Once you reach the smoking point, add your cubed ground beef. As beef cooks and releases juice, add excess liquid to a slow cooker.

Continue cooking the beef until it is browned. Once done, transfer it to a slow cooker.

In the same pan, add the ground beef. Season with salt and pepper to taste and stir often to cook evenly. When done, transfer to slow cooker.

In the same pan the beef was cooked, add the chopped pepper and onion and let them cook. Season with salt and pepper.

Once the onions are translucent, add them to the slow cooker.

Pour the sauce with spices over the meat and vegetables and stir everything together.

Set the slow cooker to high and let it simmer for 2 1/2 hours. At the end of cooking time, remove lid and let simmer another 20-30 minutes to reduce sauce. (Skip this step if you prefer a more watery type chili)

Ladle into soup bowls and serve! You can garnish with cheese, if you’d like!