Whisk together 1/2 cup water, 2 TBSP tomato paste, tomatoes, stock concentrates, 1/2 tsp smoked paprika, Southwest spice, and a few large pinches of salt inside your slow cooker. TIP: We sent more tomato paste and paprika. Use the rest of the paste as you like. Save the rest of the paprika for later.

Wash and dry all produce. Halve, peel, and dice onion. Core, seed, and dice bell peppers. Stir both ingredients into broth in slow cooker.

Break up beef with your hands into crumbles, then add to slow cooker. Gently stir once or twice to incorporate. Cover slow cooker with lid and cook on high heat for 6 hours or low heat for 8 hours.

Around the same time chili is done cooking, drain beans from container and rinse, then stir into chili in slow cooker. Season with salt and pepper.

Stir together remaining smoked paprika and sour cream in a small bowl. Season with salt. Wrap tortillas in a damp paper towel. Microwave on high until warm, 30 to 45 seconds.

Trim, then thinly slice scallions. Divide chili between bowls, then dollop with crema. Sprinkle with scallions and cheese. Serve with tortillas on the side for dipping.