📖 Instructions

1. Brown the beef: In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease. This step adds a richness to the chili that you won't want to miss! Make sure to break it up into small pieces as it cooks.
2. Sauté the veggies: Add the chopped onion and bell pepper to the skillet and cook until softened, about 5-7 minutes. Cooking these first releases their natural sweetness and enhances their flavor.
3. Transfer to slow cooker: Transfer the browned beef and sautéed vegetables to a 6-quart slow cooker.
4. Add remaining ingredients: Stir in the diced tomatoes, tomato sauce, kidney beans, chili beans, chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper. Give everything a good stir to make sure all the ingredients are evenly distributed. Smells amazing already, doesn’t it?
5. Cook on low: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The longer it cooks, the more the flavors will meld together. I find that low and slow is the way to go for the richest taste.
6. Shred the meat (optional): If you used a chuck roast instead of ground beef, shred the meat with two forks before serving. Chuck roast just melts in your mouth!
7. Serve: Ladle the chili into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, chopped green onions, or a dollop of guacamole. Serve with cornbread or crackers for a complete meal.