Heat a large skillet over medium-high heat. Add ground beef and cook for 5-7 minutes, breaking into small pieces with a wooden spoon, until deeply browned with no pink remaining. Drain excess fat, leaving about 1 tablespoon in the pan.
1.5 pounds ground beef
Add diced onion and minced garlic to the skillet with the reserved fat. Sauté for 2-3 minutes until onion is translucent and garlic is fragrant.
1 large onion, 4 cloves garlic
Transfer the beef mixture to the slow cooker. Add diced tomatoes with juice, drained kidney beans, beef broth, chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to evenly coat the ingredients with spices.
1.5 pounds ground beef, 1 large onion, 4 cloves garlic, 28 oz diced tomatoes, 30 oz kidney beans, 1 cup beef broth, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, salt, black pepper
Cover and cook on low for 6-8 hours or on high for 3-4 hours. After 4 hours, taste and adjust salt or chili powder as needed.
About 1 hour before serving, stir in diced bell peppers and diced green chilies to preserve their texture and sweetness.
1 medium bell pepper, 4 oz diced green chilies
If the chili is too watery, cook uncovered for the last 30 minutes to evaporate excess liquid. Serve hot with optional toppings such as sour cream, shredded cheese, diced onions, or tortilla chips.
