Ingredients:

  • 2 lbs lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) diced tomatoes with green chilies
  • 1 can (8 oz) tomato sauce
  • 1 cup beef broth
  • 2 tbsp tomato paste
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and the onions are translucent.
  2. Stir in the minced garlic and cook for 1 minute until fragrant, then drain excess fat from the skillet.
  3. Transfer the browned beef mixture into the slow cooker.
  4. Add the crushed tomatoes, diced tomatoes, tomato sauce, beef broth, and tomato paste to the slow cooker.
  5. Stir in the chili powder, cumin, smoked paprika, salt, pepper, and Worcestershire sauce.
  6. Fold in the kidney beans and stir until the mixture is a uniform, deep red color.
  7. Cover the crockpot with the lid and set to Low for 6 hours.
  8. Give the chili one final stir before serving to incorporate any settled spices.