Slow cooker chili recipe

Ingredients:

• 1 tablespoon olive oil
• 2 pounds lean ground beef
• 3 cloves garlic, minced
• 1 medium sweet onion, diced
• 1 poblano chili, minced
• 2 1/2 cups beef stock
• 1 (16-ounce) can red kidney beans, rinsed and drained
• 1 (16-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can crushed tomatoes
• 1 (14.5-ounce) can petite diced tomatoes
• 3 tablespoons chili powder
• 2 teaspoons smoked paprika
• 2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1 teaspoon hot sauce, optional
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup sour cream
• 2 green onions, thinly sliced
• 1 cup corn chips

Directions:

1. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Add garlic, onion and chili. Cook, stirring occasionally, until tender, about 4-6 minutes.
2. Place ground beef mixture into a 6-qt slow cooker. Stir in beef stock, kidney beans, black beans, crushed tomatoes, diced tomatoes, chili powder, paprika, oregano, cumin and hot sauce; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours.
3. Serve immediately, garnished with sour cream, green onions and corn chips, if desired.