Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large yellow onion, chopped (about 1 ½ cups)
  • 2 cloves garlic, minced
  • 2 lbs ground beef (900g)
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 red bell pepper, chopped (about 1 cup)
  • 2 (14.5 oz) cans diced tomatoes, undrained (800g total)
  • 1 (15 oz) can tomato sauce (425g)
  • 1 (15 oz) can kidney beans, rinsed and drained (425g)
  • 1 (15 oz) can black beans, rinsed and drained (425g)
  • 1 (15 oz) can pinto beans, rinsed and drained (425g)
  • 1 cup beef broth (240 ml)
  • 2 tbsp chili powder (30 ml)
  • 1 tbsp ground cumin (15 ml)
  • 1 tsp smoked paprika (5 ml)
  • ½ tsp dried oregano (2.5 ml)
  • ½ tsp cayenne pepper (optional, for extra heat!) (2.5 ml)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Transfer browned beef (or raw beef if skipping browning) to the slow cooker.
  3. Add chopped onion, minced garlic, chopped green and red bell peppers to the slow cooker.
  4. Pour in diced tomatoes, tomato sauce, kidney beans, black beans, pinto beans, beef broth, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using).
  5. Season with salt and pepper to taste.
  6. Stir all ingredients together well.
  7. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
  8. Taste and adjust seasoning as needed before serving.