Ingredients:

  • 2 lbs ground beef (80/20 lean)
  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium bell peppers, diced
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 can (14.5 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup beef broth
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tbsp brown sugar

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground beef and cook until deep mahogany brown, breaking it up with a spoon. Drain excess fat, leaving about one tablespoon in the pan.
  2. Add the diced onion and bell peppers to the skillet. Sauté for 5–7 minutes until onions are translucent and peppers have softened.
  3. Stir in the minced garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir constantly for 60 seconds until fragrant.
  4. Transfer the beef mixture into a slow cooker. Pour in the crushed tomatoes, diced tomatoes, and beef broth.
  5. Stir in the brown sugar, kidney beans, and black beans.
  6. Cover and cook on Low for 6–8 hours or High for 4 hours until the liquid has reduced and the beef is tender.