Step-by-Step Instructions

• In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until it turns translucent. Then, introduce 2 minced garlic cloves, cooking for an additional minute until fragrant.
• Next, add 1 pound of ground beef and 1 pound of ground pork to the skillet with the sautéed onions and garlic. Break up the meat with a spatula, cooking until it’s evenly browned and no longer pink, about 5-7 minutes.
• Once the meat is browned, carefully transfer the mixture into your slow cooker.
• In the slow cooker, add one 15-ounce can of diced tomatoes, along with 15-ounce cans of drained and rinsed kidney and black beans. Also, incorporate a 6-ounce can of tomato paste and 1 cup of beef broth. Stir gently to combine all the ingredients.
• Now it’s time to add the spices. Sprinkle in 2 tablespoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of paprika, ½ teaspoon of cayenne pepper, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir well.
• Cover the slow cooker and set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours.
• When the cooking time is up, lift the lid and give your chili a good stir. Taste and adjust the seasoning as needed.