Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 green bell pepper diced
- 2 16-ounce cans kidney beans, drained and rinsed
- 1 16-ounce can black beans, drained and rinsed
- 2 15-ounce cans diced tomatoes undrained
- 1 8-ounce can tomato sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a skillet over medium heat, cook the ground beef until browned. Drain excess grease.
- Transfer the cooked beef to the slow cooker. Add the diced onion, minced garlic, diced green bell pepper, kidney beans, black beans, diced tomatoes with juice, and tomato sauce.
- Stir in the chili powder, ground cumin, dried oregano, paprika, salt, and black pepper until well combined.
- Cover and cook on low for 7-8 hours or on high for 3-4 hours, until the flavors are well blended and the chili is heated through.
- Serve the chili warm with optional toppings such as shredded cheese, sour cream, or chopped green onions.