Brown the beef: Heat oil in a large skillet over medium-high. Add ground beef and cook, breaking it up, until browned with some crisp edges. Season lightly with salt and pepper as it cooks. Drain excess fat if there’s a lot.

Sauté aromatics: In the same pan, add onion, bell pepper, and jalapeño. Cook 3–4 minutes, stirring, until softened. Add garlic and cook 30 seconds more, just until fragrant.

Load the crockpot: Transfer the beef and veggies to the slow cooker. Add diced tomatoes, tomato paste, beef broth, chili powder, cumin, smoked paprika, chipotle chili powder, oregano, salt, and pepper. Stir well to combine.

Let it slow-cook: Cover and cook on Low for 6–8 hours or on High for 3–4 hours. Stir once or twice if you can to prevent sticking around the edges.

Finish with acidity: About 15 minutes before serving, stir in apple cider vinegar or lime juice. Taste and adjust seasoning with more salt, pepper, or chili powder.

Thicken if needed: If you prefer a thicker chili, remove the lid for the last 30 minutes. You can also stir in an extra tablespoon of tomato paste.

Serve with toppings: Ladle into bowls and top with shredded cheese, a dollop of sour cream, avocado slices, and fresh cilantro. Enjoy as-is, or spoon it over cauliflower rice.