Ingredients:

  • 1 pound (450g) ground beef
  • 6 slices bacon, diced
  • 1 large onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped (approx. 1 cup)
  • 1 red bell pepper, chopped (approx. 1 cup)
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 (15 ounce/425g) can kidney beans, rinsed and drained
  • 1 (15 ounce/425g) can pinto beans, rinsed and drained
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (10 ounce/283g) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 cup (240ml) beef broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, tortilla chips

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef and bacon until cooked through. Drain off any excess grease.
  2. Add the chopped onion and bell peppers to the skillet and sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Transfer the browned beef, bacon, and sautéed vegetables to the slow cooker. Add the crushed tomatoes, kidney beans, pinto beans, black beans, diced tomatoes and green chilies, beef broth, chili powder, cumin, smoked paprika, and cayenne pepper (if using).
  4. Season with salt and pepper to taste. Stir to combine all ingredients thoroughly.
  5. Cover and cook on Low for 6-8 hours, or on High for 3-4 hours.
  6. Ladle into bowls and top with your favorite chili toppings, such as shredded cheddar cheese, sour cream, and chopped green onions. Serve with tortilla chips on the side.