Preparation

• In a skillet over medium heat, brown the ground beef with the onion and garlic until fully cooked. Drain excess fat.
• Transfer the beef mixture to the slow cooker. Add the bell pepper, kidney beans, black beans, diced tomatoes, tomato paste, and beef broth.
• Stir in the chili powder, cumin, paprika, salt, and pepper.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally.
• Serve hot with optional toppings like shredded cheese, sour cream, or chopped green onions.