1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until no longer pink, breaking it apart as you go. Drain off any excess fat. Then transfer the beef to your slow cooker.

2. Add the diced onion and minced garlic on top of the beef. If you like, toss in ½ cup diced bell pepper at this point for extra color and sweetness.

3. Pour in the drained kidney beans and pinto beans, followed by the crushed tomatoes and tomato paste. Stir gently to combine without mashing the beans.

4. Sprinkle in the chili powder, cumin, smoked paprika, salt and black pepper. Then pour in the beef broth and give everything a light stir so the spices are evenly distributed.

5. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the flavors have melded and the chili reaches a rich thickness.

6. When cooking is complete, uncover and taste the chili. Adjust the seasoning with extra salt, pepper or chili powder if needed. If it’s too thick, stir in a few tablespoons of broth or water; if too thin, cook uncovered on HIGH for about 20 minutes.

7. Let the chili rest for about 10 minutes before serving—this helps the sauce thicken and the flavors settle. Then ladle into bowls and serve with your favorite toppings.