Method
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for 8–10 minutes, breaking it into small crumbles, until deeply browned and no longer pink. Drain excess fat and transfer beef to the slow cooker.Step 2: In the same skillet, sauté diced onion and bell peppers for about 5 minutes until softened. Add garlic and cook for 1 minute until fragrant. Transfer vegetables to the slow cooker.Step 3: Add tomato sauce, diced tomatoes (with juices), drained kidney beans, drained pinto beans, and beef broth. Stir until evenly combined.Step 4: Add chili powder, cumin, paprika, oregano, salt, black pepper, cayenne (if using), and brown sugar. Stir well so spices are distributed throughout the chili.Step 5: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until thick and flavorful. Taste and adjust seasoning if needed, then serve hot with cheddar cheese, sour cream, green onions, and crackers or cornbread.
Notes
Nutrition Facts (per serving): Carbs: 32g | Protein: 28g | Fat: 16g