Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 30 oz kidney beans, drained and rinsed
  • 28 oz crushed tomatoes
  • 14.5 oz diced tomatoes with green chilies
  • 1 cup low-sodium beef broth
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat 1 tbsp olive oil in a skillet over medium high heat. Add 1 lb ground beef and cook until browned and caramelized. Note: Let the meat sit for 2 minutes without stirring to get a good crust.
  2. Stir in 1 diced yellow onion and 1 diced red bell pepper. Sauté 5 minutes until the onion becomes translucent.
  3. Add 3 cloves minced garlic and 2 tbsp tomato paste. Stir for 60 seconds until the paste turns deep brick red.
  4. Transfer the skillet mixture into the slow cooker.
  5. Stir in 28 oz crushed tomatoes, 14.5 oz diced tomatoes with chilies, 30 oz drained kidney beans, and 1 cup beef broth.
  6. Add 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1/2 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper. Stir until the color is uniform.
  7. Cover and cook on High for 4 hours until the sauce is thick and fragrant. (Or Low for 6-8 hours).
  8. Use a potato masher to crush a small handful of beans directly in the pot 30 minutes before serving. Stir them back in for a velvety texture.
  9. Taste and add more salt or cayenne if you want more punch.