Ingredients:

  • 2 lbs lean ground beef (93/7)
  • 1 large yellow onion, finely diced
  • 1 large green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 30 oz canned kidney beans, rinsed and drained
  • 15 oz canned black beans, rinsed and drained
  • 28 oz crushed tomatoes
  • 14.5 oz canned diced tomatoes with green chiles, undrained
  • 2 tbsp tomato paste
  • 1 cup low-sodium beef bone broth
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the 2 lbs of lean ground beef, breaking it into small crumbles. Cook until browned and no longer pink. Use a slotted spoon to transfer the beef to a 6-quart slow cooker, leaving approximately 1 tablespoon of fat in the pan.
  2. In the same skillet with the remaining fat, add the diced onion and green bell pepper. Sauté for 4-5 minutes until softened. Add the minced garlic and 'bloom' the spices by stirring in the chili powder, cumin, smoked paprika, oregano, and cayenne. Cook for 1-2 minutes until highly aromatic.
  3. Transfer the spiced vegetable mixture to the slow cooker with the beef. Add the kidney beans, black beans, crushed tomatoes, diced tomatoes with green chiles (with their juices), tomato paste, beef bone broth, Worcestershire sauce, salt, and black pepper.
  4. Stir the ingredients thoroughly to combine. Cover the slow cooker and cook on Low for 6 hours or High for 4 hours.
  5. For a thicker consistency, vent the slow cooker lid slightly during the final 30 minutes of cooking to allow excess moisture to evaporate and the flavors to concentrate.