Slow Cooker Ground Beef Chili

Today is the first day of fall, so I wanted to make something to match that (although it's still warm during the day here). I had an appointment in the late afternoon, when I'm usually making dinner, so I needed something in the crockpot. I had tomato juice, a green pepper, and fresh tomatoes to use up, also. So, this chili was born! It was nice and thick with great flavor. I added some smoked paprika as an experiment, but I don't think I added enough; I'll have to add more next time.

Slow Cooker Ground Beef Chili

1 pound lean (93/7) ground beef

1 small-medium onion, chopped

2 large garlic cloves, minced

1 green bell pepper, seeded and chopped

2-3 fresh tomatoes (seeded, if desired; leave the peel on)

2 cups tomato juice

1 cup water

1 6 oz. can tomato paste

1 15 oz. can pinto beans, drained

1 15 oz. can black beans, drained

1 1/2 tablespoons chili powder

1/2 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

1/4 teaspoon sweet paprika

1/4-1/2 teaspoon Spanish smoked paprika

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sour cream, shredded cheese, and tortilla chips, for serving

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Brown and crumble ground beef in a skillet on the stove-top. Add to a large slow-cooker. Add the rest of ingredients. Cover and cook on LOW for 8-10 hours. Serve with sour cream, cheese, and chips, if desired.

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