Ingredients:

  • 1 pound (450g) ground beef (preferably lean)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper (any color), diced
  • 1 can (14.5 oz / 400g) diced tomatoes with juices
  • 1 can (15 oz / 425g) kidney beans, drained and rinsed
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup (240ml) beef broth
  • 1 tablespoon Worcestershire sauce
  • Optional toppings: Sour cream, chopped onions, shredded cheese

Instructions:

  1. In a large skillet, over medium heat, brown the ground beef until no longer pink. Drain excess fat.
  2. Add diced onion, garlic, and bell pepper to the skillet. Cook until softened, about 5 minutes.
  3. In the crock pot, combine the browned beef mixture, diced tomatoes, kidney beans, black beans, chili powder, cumin, smoked paprika, salt, and pepper.
  4. Pour in the beef broth and Worcestershire sauce. Stir until evenly mixed.
  5. Cover and cook on low for 6 hours or high for 4 hours.
  6. Before serving, taste and adjust seasoning if needed.
  7. Ladle the chili into bowls and top with desired garnishes, such as sour cream or cheese.