Finely chop one onion, two cloves of garlic, and one jalapeño pepper. Blend a cup each of kidney and pinto beans to create a smooth bean paste.

In a cast iron skillet, heat over medium-high temperature. Add one pound of ground beef and cook for about 5 minutes until browned. Drain excess fat.

Mix in the chopped onion, minced garlic, and half of the jalapeño with the beef. Add three tablespoons of chili seasoning and a pinch of salt. Sauté for another 2 minutes.

Transfer the beef and vegetable mixture into the crockpot. Add a can of diced tomatoes, the whole beans, and the creamy bean paste. Add the remaining jalapeños and extra chili seasoning.

Set the crockpot on low heat and cook for 4 to 6 hours.

About 30 minutes before serving, taste your chili and adjust the seasoning. Add more salt if needed and switch to warm to keep it hot.

Ladle your chili into bowls and top with shredded cheese, sour cream, diced avocado, and tortilla chips.