# Components:
→ Meats
01 - 1 pound ground beef
→ Vegetables
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
→ Beans & Legumes
05 - 1 can (15 ounces) kidney beans, drained and rinsed
06 - 1 can (15 ounces) black beans, drained and rinsed
→ Tomatoes & Liquids
07 - 1 can (28 ounces) crushed tomatoes
08 - 1 can (15 ounces) diced tomatoes
09 - 1 cup beef broth
→ Spices & Seasonings
10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt
15 - 1/2 teaspoon black pepper
16 - 1/4 teaspoon cayenne pepper, optional
# Method:
01 - Heat a large skillet over medium heat. Add ground beef and cook until browned and no longer pink, approximately 5-7 minutes. Drain excess fat. Optional: Skip this step for true dump-and-go preparation, though browning enhances flavor development.
02 - Transfer cooked beef to slow cooker. Add diced onion, minced garlic, diced bell pepper, drained kidney beans, drained black beans, crushed tomatoes, diced tomatoes, and beef broth.
03 - Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper into slow cooker.
04 - Stir ingredients thoroughly to combine. Cover slow cooker and cook on LOW setting for 6-8 hours, or on HIGH setting for 3-4 hours.
05 - Taste chili and adjust seasoning as needed before serving. Add additional salt, pepper, or spices according to preference.
06 - Ladle chili into bowls and serve hot. Optional garnishes include shredded cheese, sour cream, chopped green onions, or fresh cilantro.
