Slow Cooker Beef Chili

Ingredients

• 1 tablespoon olive oil (for browning)
• 1 medium yellow onion (finely chopped)
• 3 cloves garlic cloves (minced)
• 2 pounds ground beef (80/20 or 85/15 works well)
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1.5 teaspoons kosher salt (plus more to taste)
• 0.5 teaspoon black pepper
• 2 tablespoons tomato paste
• 1 can diced tomatoes (28 ounces, undrained)
• 1 can tomato sauce (15 ounces)
• 1 cup beef broth
• 1 can kidney beans (15 ounces, drained and rinsed)
• 1 can black beans (15 ounces, drained and rinsed)
• 1 whole jalapeño (seeded and minced, optional)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned and no longer pink, 5 to 7 minutes.
2. Add the onion and cook for 3 to 4 minutes, then stir in the garlic for 30 seconds.
3. Transfer the beef mixture to the slow cooker.
4. Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir in the tomato paste, diced tomatoes, tomato sauce, beef broth, kidney beans, black beans, and jalapeño if using.
5. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
6. Taste and adjust the seasoning. If the chili looks too thin, uncover and cook for 20 to 30 minutes more on HIGH to thicken slightly.
7. Serve hot with your favorite toppings.