Slow Cooker Beef and Bean Chili

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Ingredients for 23 servings

• 5 3/4 pounds ground beef, 85% lean
• 2 7/8 large yellow onion, chopped
• 2 7/8 green bell pepper, chopped
• 11 1/2 cloves garlic, minced
• 8 5/8 tablespoons chili powder
• 1 7/8 tablespoons ground cumin
• 2 7/8 teaspoons dried oregano
• 2 7/8 teaspoons smoked paprika
• 4 1/3 teaspoons kosher salt
• 5 3/4 tablespoons tomato paste
• 2 7/8 cans crushed tomatoes, 28 ounces
• 2 7/8 cans kidney beans, drained and rinsed; 15 ounces
• 2 7/8 cans pinto beans, drained and rinsed; 15 ounces
• 2 7/8 cups beef broth
• 2 7/8 tablespoons apple cider vinegar

1. Step 1 of 5

   Brown the beef in the skillet over medium-high, breaking it up, about 8 minutes. Spoon off most of the fat.

2. Step 2 of 5

   Add the onion and pepper and cook 5 minutes. Stir in the garlic, spices, salt and tomato paste for 1 minute, until the spices smell toasted.

3. Step 3 of 5

   Scrape everything into the slow cooker. Add the tomatoes, beans and broth and stir.

4. Step 4 of 5

   Cover and cook on LOW 7 to 8 hours or HIGH 4 hours.

5. Step 5 of 5

   Stir in the vinegar, which wakes up the flavors, and taste for salt. Serve with shredded cheese, sour cream and green onions if you like.