Prepare all ingredients as listed.

Heat olive oil in a skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned. Add onion, garlic, jalapeño, and red bell pepper to the skillet and sauté until softened. Stir in paprika, cumin, salt, and cayenne pepper if using, and cook for about 1 minute until fragrant. Transfer the beef mixture to a slow cooker. Add kidney beans, fire-roasted tomatoes, and beef broth. Stir to combine. Cover and cook on low for 7–8 hours or high for 3–4 hours, until thick and flavorful.

Preheat the oven to 375°F (190°C).

Bring water to a boil, remove from heat, and steep rooibos tea bags for about 10 minutes. Remove tea bags, allow tea to cool, then refrigerate until chilled. Serve over ice.

In a bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.

Stir in melted butter and milk until a smooth batter forms.

Pour batter into a greased oven-safe dish and bake for 15–20 minutes, until set and lightly golden. Let cool slightly before slicing.

In a bowl, toss cucumber and red onion with olive oil and red wine vinegar. Season with salt and black pepper to taste.

Heat olive oil in a small pan over medium heat. Fry eggs until whites are set and yolks cooked to your preference. Season with salt and black pepper.

Ladle chili into bowls and top each serving with a fried egg.

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