Ingredients:

  • 2 lbs lean ground beef (93% lean)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and finely diced
  • 28 oz crushed tomatoes
  • 15 oz diced tomatoes with green chilies
  • 1 cup beef bone broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 15 oz kidney beans, drained and rinsed
  • 15 oz black beans, drained and rinsed
  • 15 oz pinto beans, drained and rinsed

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add the lean ground beef and cook until deeply browned and no longer pink.
  3. During the last 3 minutes of browning, stir in the diced onion and bell pepper until softened.
  4. Stir in the minced garlic and jalapeño for 60 seconds until fragrant.
  5. Transfer the beef and vegetable mixture into the slow cooker.
  6. Add the crushed tomatoes, diced tomatoes, beef bone broth, and Worcestershire sauce.
  7. Stir in the chili powder, cumin, smoked paprika, salt, and pepper until the mixture is a uniform deep red.
  8. Fold in the kidney, black, and pinto beans.
  9. Cover and cook on Low for 8 hours or High for 6 hours.
  10. Remove the lid 30 minutes before serving; stir vigorously to release bean starches if the chili is too thin.