Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 cans (15oz each) kidney beans, drained and rinsed
  • 1 can (28oz) crushed tomatoes
  • 1 can (6oz) tomato paste
  • 1 cup low-sodium beef broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground beef, breaking it apart with a spoon until browned.
  2. Stir in the diced onion and bell pepper, sautéing for 5 minutes until softened.
  3. Add the garlic and jalapeño, cooking for 60 seconds until fragrant.
  4. Transfer the seared meat and vegetable mixture into the slow cooker.
  5. Stir in the crushed tomatoes, tomato paste, beef broth, and all dry spices.
  6. Add the kidney beans, using a fork to mash approximately 1/4 cup of them directly in the pot to thicken the sauce.
  7. Cover and cook on Low for 6-8 hours or High for 3-4 hours. Stir once halfway through the cooking time.
  8. Taste and adjust salt or cayenne until the flavor is bold and balanced.