Ingredients:

  • 2 lbs lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes with green chiles
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp cayenne pepper
  • 1 cup beef broth

Instructions:

  1. Heat a large skillet or cast iron pan over medium-high heat. Add olive oil if needed, then add the ground beef. Cook, breaking it apart with a spoon, until browned and no longer pink.
  2. Add the chili powder, ground cumin, and smoked paprika to the beef in the skillet. Stir and cook for 60 seconds to bloom the spices in the fat.
  3. Stir in the diced yellow onion, red bell pepper, and minced garlic. Sauté until the vegetables have softened.
  4. Stir in the tomato paste, ensuring it coats the meat and vegetables to add richness.
  5. Transfer the beef and vegetable mixture into a 6-quart slow cooker.
  6. Add the drained kidney beans, pinto beans, crushed tomatoes, and diced tomatoes with green chiles. Stir in salt, black pepper, and cayenne pepper.
  7. Pour in the beef broth if a thinner consistency is preferred; otherwise, omit for a thicker chili.
  8. Cover and cook on Low for 8 hours or on High for 4 hours until the flavors are fully melded and the chili is thick.