Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until browned and no longer pink.
  2. Add the diced onion to the skillet and sauté for 3-5 minutes until translucent, then stir in the minced garlic for 60 seconds until fragrant.
  3. Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper directly over the browned meat. Stir constantly for 1-2 minutes to bloom the spices.
  4. Transfer the meat mixture into the slow cooker. Stir in the crushed tomatoes, diced tomatoes, drained kidney beans, black beans, broth, and Worcestershire sauce until fully integrated.
  5. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours until the chili has thickened into a rich, hearty consistency.