Slow-Cooker Chili

• 1 yellow onion, chopped
• 3-4 garlic cloves, minced
• 1 red bell pepper, seeds removed and chopped 
• 1-2 jalapeno peppers, finely chopped 
• 2 pounds lean ground beef 
• 2 tablespoons chili powder  
• 2 tablespoons ground cumin  
• 2 teaspoons smoked paprika  
• 1 teaspoon salt
• ½ teaspoon ground black pepper  
• ½ cup white wine 
• ¼ cup Worcestershire sauce  
• 2 beef bouillon cubes
• 1 tablespoon brown sugar  
• 1 28-ounce can diced tomatoes (undrained)
• 1 28-ounce can crushed tomatoes
• 1 15-ounce can dark red kidney beans (drained)
• 1 15-ounce can black beans (drained)
• Additional salt and ground black pepper to taste
• Chopped cilantro
• Shredded cheese
• Sour cream

In a skillet, brown and drain ground beef. Combine ground beef and all remaining ingredients in a large slow cooker. Cook on low for 6-8 hours, stirring once or twice midway (to evenly distribute dissolved boullion). Add additional salt and pepper to taste. Top off with cilantro, shredded cheese and sour cream when serving.