Prep the ingredients: Prepare all ingredients as instructed above.

Brown the beef: Heat the olive oil in a skillet over medium-high heat for 2 minutes until it sizzles. Add the ground beef and cook evenly until browned, breaking it up into small pieces, about 5–7 minutes.

Sauté the vegetables: Add the onion, garlic, jalapeño, and red bell pepper to the skillet. Sauté until fragrant and tender, about 2–3 minutes.

Add spices: Stir in the paprika, ground cumin, salt, and cayenne pepper (if using) until well combined.

Transfer to slow cooker: Transfer the beef mixture into a slow cooker and stir in the kidney beans, black beans, tomatoes, and broth.

Cook the chili: Cover the slow cooker with the lid and set it to cook for 2–4 hours on high or 4–8 hours on low..

Preheat the oven: Set the oven to 375°F (190°C).

Prepare the cornbread batter: Melt the butter. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and a pinch of salt. Stir in the melted butter, then gradually add the milk while stirring to achieve a batter consistency—not too thick, not too watery.

Prepare the rooibos tea: Boil the water, then remove from heat. Steep rooibos tea bags (or loose tea) for 10 minutes. Let cool, then refrigerate until ready to serve.

Bake the cornbread: Lightly grease an oven-safe container with non-stick spray. Evenly scoop the batter into the container and bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.

Serve the slow cooker chili with cornbread and rooibos iced tea.