Cooking Instructions:

In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks. Once browned, transfer the meat to the crockpot.

In the same skillet, add the chopped onion and bell pepper. Sauté until they're tender, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Transfer the sautéed vegetables to the crockpot with the ground beef. Stir in the crushed or diced tomatoes, kidney beans, chili powder, cumin, oregano, smoked paprika, cayenne pepper, and beef broth. If desired, add Worcestershire sauce and liquid smoke for extra flavor.

Mix all the ingredients well, ensuring everything is combined. Set the crockpot to cook on low for 6-8 hours or on high for 3-4 hours.

Once the cooking time is complete, taste the chili and adjust the seasoning as needed. Serve hot with your choice of toppings, such as cheese, sour cream, and green onions.

Extra Tips:

When making crockpot chili, feel free to experiment with different beans or meats to suit your preferences. If you enjoy a spicier chili, consider adding diced chipotle peppers or increasing the cayenne pepper.

For a thicker chili, you can also reduce the amount of beef broth or add a cornstarch slurry during the last hour of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to a week, making this dish perfect for meal prep or quick weeknight dinners.