Ingredients:

  • 2 lbs ground beef
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 (15 oz) cans kidney beans, drained and rinsed
  • 1 (28 oz) can diced tomatoes
  • 2 tbsp tomato paste
  • 2 cups beef broth
  • 1 cup frozen corn
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp brown sugar

Instructions:

  1. Heat olive oil in a skillet over medium-high heat.
  2. Add ground beef and diced onion. Cook until the beef is browned and the onions are translucent.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Drain excess grease, leaving about 1 tablespoon in the pan for flavor.
  5. Transfer the beef mixture into the slow cooker.
  6. Stir in the tomato paste, chili powder, cumin, smoked paprika, salt, pepper, and brown sugar until the meat is well-coated.
  7. Pour in the beef broth and diced tomatoes (with juices).
  8. Fold in the rinsed kidney beans and frozen corn.
  9. Cover and cook on Low for 7–8 hours or High for 3–4 hours.
  10. Taste the soup 30 minutes before serving and adjust salt or add a squeeze of fresh lime juice if needed.