Brown the Meat – In a large skillet over medium heat, cook the ground beef until fully browned. Break into small pieces and cook 5–7 minutes. Drain excess fat.

Sauté Aromatics – Add onion, green and red bell peppers, and garlic. Cook 3–4 minutes until softened and fragrant.

Combine Ingredients – Transfer meat and vegetables to the slow cooker. Add black beans, kidney beans, pinto beans, diced tomatoes, tomato paste, and beef broth.

Add Spices – Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Mix well.

Slow Cook – Cover and cook on low for 6–8 hours or high for 3–4 hours until flavors meld and beans soften.

Adjust Seasoning – Taste and add salt, pepper, or cayenne as needed. Thin with beef broth or water if too thick.

Serve – Spoon into bowls and garnish with shredded cheese, sour cream, green onions, cilantro, or jalapeños.