Slow Cooker Chili

Place a large skillet over medium - high heat. Add 1 tablespoon of olive oil to the skillet. Then, add the ground beef and use a spatula to smash it into large pieces that cover the pan. This allows one side of the beef to get nicely browned. Cook the beef without stirring for about 8 minutes, until it's well - browned on one side.

Season the browned meat with 2 teaspoons of salt. Continue cooking the meat, using a spoon or spatula to break it up into small pieces, until it's cooked through. This should take an additional 1 - 2 minutes.

Using a slotted spoon, transfer the cooked beef to a 6 - quart slow cooker, leaving the fat behind in the skillet.

Turn the heat of the skillet down to medium. Add the garlic, onion, and poblano pepper to the skillet. Season the vegetables with 1/2 teaspoon of salt.

Cook the vegetables in the skillet, stirring them occasionally, until the onion becomes translucent. This process should take 4 - 6 minutes.

Add the chili powder, smoked paprika, oregano, cumin, and cinnamon to the skillet. Toast the spices in the skillet for about 1 minute, until they become fragrant.

Turn off the heat of the skillet. Place the vegetables and spices from the skillet into the slow cooker with the beef.

Stir the kidney beans, black beans, crushed tomatoes, diced tomatoes, and beef stock into the slow cooker until well - combined.

Cover the slow cooker and cook the chili on low heat for 8 hours.

Serve the slow - cooker chili with your desired toppings such as shredded cheese, sour cream, lime wedges, cilantro, cubed avocado, corn chips, and hot sauce.