– 1 lb ground beef – 1 onion, chopped – 2 cloves garlic, minced – 1 bell pepper, chopped – 2 cans (15 oz) kidney beans, drained – 2 cans (14.5 oz) diced tomatoes – 3 tbsp chili powder – 1 tsp cumin – 1 tsp paprika – Salt and pepper to taste
Brown the ground beef in a skillet over medium heat. Drain the fat and add the chopped onion and garlic. Cook for 2-3 minutes until softened.
Transfer the beef mixture to the slow cooker. Add chopped bell pepper, kidney beans, and diced tomatoes (with their juices) to the pot.
Stir in chili powder, cumin, paprika, salt, and pepper. Mix well to combine all ingredients and distribute the seasoning evenly.
Cover the slow cooker with its lid and cook on low heat for 6 to 8 hours. You can also cook it on high for 3 to 4 hours if you're short on time.
After cooking, give the chili a good stir. Taste and adjust the seasonings if needed. Let it sit for 10 minutes before serving.
Serve the chili hot, topped with shredded cheese, sour cream, or chopped green onions. Enjoy with cornbread or over rice for a hearty meal.
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