Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large yellow onion, chopped (about 1 ½ cups)
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 red bell pepper, chopped (about 1 cup)
  • 1.5 lbs ground beef (680g), 80/20 blend recommended
  • 1 (15 ounce) can kidney beans, rinsed and drained (425g)
  • 1 (15 ounce) can pinto beans, rinsed and drained (425g)
  • 1 (15 ounce) can chili beans, undrained (425g)
  • 1 (28 ounce) can crushed tomatoes, undrained (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 (6 ounce) can tomato paste (170g)
  • 1 packet (1.25 ounces) chili seasoning mix (35g)
  • 1 teaspoon ground cumin (5ml)
  • 1 teaspoon smoked paprika (5ml)
  • 1/2 teaspoon cayenne pepper (2.5ml), or to taste (optional)
  • 1 tablespoon brown sugar (15ml), packed
  • 1 cup beef broth (240ml)
  • Salt and black pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion and bell peppers to the skillet with the beef. Cook until softened, about 5-7 minutes.
  3. Transfer the beef and vegetable mixture to the slow cooker. Add kidney beans, pinto beans, chili beans, crushed tomatoes, tomato sauce, tomato paste, chili seasoning mix (or homemade blend), cumin, smoked paprika, cayenne pepper (if using), brown sugar, and beef broth.
  4. Stir well to combine all ingredients. Season with salt and black pepper to taste.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  6. Taste and adjust seasonings as needed. Stir well before serving.