Ingredients:

  • 1 lb (450 g) ground beef (or turkey)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 (15 oz, 425 g each) cans kidney beans, drained and rinsed
  • 1 (28 oz, 800 g) can crushed tomatoes
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • Shredded cheese (cheddar or Monterey Jack, optional)
  • Sour cream (optional)
  • Chopped green onions (optional)
  • Fresh cilantro (optional)

Instructions:

  1. In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat and transfer meat to the slow cooker.
  2. Add diced onion and minced garlic to the slow cooker with the meat.
  3. Stir in the drained kidney beans and crushed tomatoes.
  4. Sprinkle in chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Mix well.
  5. Cover the slow cooker and set to low for 6-8 hours or high for 4-6 hours.
  6. Taste and adjust seasoning before serving.
  7. Ladle into bowls and add optional toppings as desired.