Prep all ingredients as instructed above.

Boil water, then remove from heat. Steep rooibos tea bags (or loose tea) for 10 minutes. Refrigerate until ready to serve.

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.

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

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

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

Cover the slow cooker with the lid and set it to cook for 2–4 hours on high or 4–8 hours on low. When finished, the slow cooker should automatically switch to the "warm" setting.

Set the oven to 375°F (190°C).

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.

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.

In a bowl mix the ingredients for the cucumber salad. Season with salt and pepper.

Serve the chili topped with cheese and fried egg, cornbread, cucumber salad, and iced rooibos tea.