Ingredients:

  • 2 lbs 80/20 ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) dark red kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 cup beef broth
  • 2 tbsp apple cider vinegar
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Place the ground beef in a large skillet over medium-high heat. Cook until the meat is browned and no longer pink. Stir in the diced onions and minced garlic during the last 3 minutes of browning until the onions are translucent. Drain the excess grease.
  2. Transfer the browned beef mixture into the slow cooker. Add the crushed tomatoes, tomato sauce, beef broth, and apple cider vinegar.
  3. Stir in the chili powder, cumin, paprika, salt, and pepper until the mixture is a uniform, deep red color.
  4. Fold in the drained kidney and pinto beans. Secure the lid and set the slow cooker to Low for 7-8 hours or High for 4 hours.
  5. Taste the chili 30 minutes before serving. If a thicker consistency is preferred, leave the lid slightly ajar for the final 30 minutes. Stir well before serving.