Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 1/2 cup beef broth (low sodium)
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp brown sugar

Instructions:

  1. Heat the olive oil in a skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and crumbly and the onions are translucent.
  2. Stir in the minced garlic and cook for the final 60 seconds until fragrant.
  3. Transfer the browned beef mixture into the slow cooker.
  4. Stir in the crushed tomatoes, diced tomatoes, tomato paste, beef broth, and all spices (chili powder, cumin, smoked paprika, salt, black pepper, and brown sugar).
  5. Fold in the drained kidney beans.
  6. Cover and cook on High for 6 hours.
  7. During the last 30 minutes of cooking, remove the lid to allow excess moisture to evaporate and achieve a thick, glossy consistency.