In a large skillet over medium heat, brown 1 pound of lean ground beef for about 5-7 minutes until it’s no longer pink. Add 1 large diced onion, 6 minced garlic cloves, and 1 diced red and green bell pepper. Sauté these together until they soften and become fragrant, about another 5 minutes, then transfer everything into your slow cooker.

Next, open and drain 2 cans of kidney beans and 1 can of black beans, rinsing them thoroughly. Stir these beans into the slow cooker along with 1 can of diced tomatoes, 1 can of diced green chiles, 1 large can of crushed tomatoes, and 2 tablespoons of tomato paste. Gently mix all the ingredients until they’re well combined, creating a colorful base.

Pour in 1 cup of beef broth or beer into the slow cooker and stir everything together, ensuring that the flavors meld. Now, add 2 tablespoons of chili powder, 2 tablespoons of smoked paprika, 1 tablespoon of ground cumin, 1 teaspoon of ground coriander, and ½ teaspoon of cayenne pepper if desired. Mix thoroughly to coat all the beans and vegetables evenly with the spices.

Cover the slow cooker with its lid and set it to cook on low for 6-8 hours, or on high for 4 hours. The chili is ready when the flavors are well developed and the ingredients are tender.

Once the cooking time is up, carefully remove the lid and taste your Ultimate Slow Cooker Chili. Adjust the seasoning as necessary by adding kosher salt and black pepper to suit your preferences. Mix well.

Ladle the hot chili into bowls, allowing each serving to showcase its rich texture and vibrant color. Finish by garnishing with your favorite toppings such as shredded cheese, sour cream, chopped green onions, cilantro, or sliced jalapeños.