Ingredients

The following ingredients have 11 Servings
  • 1 tablespoon olive oil
  • 2 pounds ground beef
  • 1 medium onion, finely chopped
  • 1 tablespoon garlic, minced
  • 1 jalapeño pepper, diced
  • 1 red bell pepper, cut into 1/2-inch cubes
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon cayenne red pepper (optional)
  • 1 (15 ounce) can red kidney beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 2 (14.5 ounce) cans fire-roasted diced tomatoes
  • 2 cups water
  • 1/4 cup sour cream
  • 1/4 cup cheddar cheese, shredded
  • 1 cup tortilla chips (or tortilla strips)

Instruction

  • Heat oil in a skillet for 2 minutes over medium high heat until the hot oil sizzles. Add ground beef and stir well to cook evenly until browned, about 5-7 minutes. Break up the beef into small pieces to help with even cooking and browning.
  • Add onion, garlic, jalapeño, and red bell pepper. Sauté until fragrant and tender, about 2-3 minutes.
  • Stir in seasoning including paprika, cumin, salt, and cayenne pepper, until well combined.
  • Transfer beef mixture into a 6-quart slow cooker (crockpot) and stir in kidney beans, black beans, diced tomatoes, and water. 
  • Cover the lid and set to cook for 4 hours on the high temperature setting (or for 6-8 hours on low). When the time is up, the slow cooker should automatically switch to the "warm" setting.
  • Serve with your favourite toppings such as a spoonful of sour cream, cheddar and corn chips (like tortilla strips). Some other toppings you can add are green onions, avocado, cilantro and hot sauce.