# What You'll Need:
→ Meats
01 - 1 pound ground beef
→ Vegetables
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
→ Beans & Legumes
05 - 1 can (15 ounces) kidney beans, drained and rinsed
06 - 1 can (15 ounces) black beans, drained and rinsed
→ Tomatoes & Liquids
07 - 1 can (28 ounces) crushed tomatoes
08 - 1 can (15 ounces) diced tomatoes
09 - 1 cup beef broth
→ Spices & Seasonings
10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt
15 - 1/2 teaspoon black pepper
16 - 1/4 teaspoon cayenne pepper, optional
# How to Make It:
01 - In a large skillet over medium heat, brown the ground beef until no longer pink, breaking it into small pieces as it cooks. Drain excess fat and transfer to the slow cooker.
02 - Add the diced onion, minced garlic, diced bell pepper, kidney beans, black beans, crushed tomatoes, diced tomatoes, and beef broth to the slow cooker with the cooked beef.
03 - Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper if desired.
04 - Stir all ingredients until well combined, ensuring seasonings are evenly distributed throughout the mixture.
05 - Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until flavors meld and vegetables are tender.
06 - Taste the chili and adjust salt, pepper, and spices to your preference before serving.
07 - Ladle into bowls and serve hot. Optionally garnish with shredded cheese, sour cream, chopped green onions, or fresh cilantro.
