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1. Start by gathering all your ingredients. This will make the cooking process smoother and more organized.
2. Dice the onion and bell pepper into small, even pieces to ensure they cook uniformly.
3. Mince the garlic cloves finely to release their flavor effectively.
4. Drain and rinse the kidney and black beans under cold water to remove excess sodium and improve their texture.
5. In a large skillet, heat the olive oil over medium heat.
6. Add the diced onion and bell pepper to the skillet. Sauté for about 5 minutes, or until the onion becomes translucent and the bell pepper softens.
7. Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
8. Increase the heat to medium-high and add the ground beef (or turkey) to the skillet. Cook until browned, breaking it apart with a spatula, about 7-10 minutes. Ensure there are no pink bits remaining.
9. Once the meat is browned, drain any excess fat from the skillet.
10. Transfer the cooked meat mixture into the slow cooker.
11. Add the drained kidney beans and black beans to the slow cooker.
12. Pour in the crushed tomatoes and add the tomato paste. Stir well to combine all the ingredients.
13. Pour in the beef broth, ensuring that all ingredients are submerged. If you prefer a thicker chili, you can reduce the amount of broth.
14. Add the Worcestershire sauce and apple cider vinegar for depth of flavor.
15. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using). Stir everything together until well combined.
16. Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The longer you cook it, the more the flavors will meld together.
17. About halfway through the cooking time, give the chili a good stir to ensure even cooking and to prevent any ingredients from sticking to the bottom.
18. Check the chili for seasoning about 30 minutes before it’s done. Adjust salt, pepper, or spices according to your taste preferences.
19. Once the cooking time is complete, turn off the slow cooker and let the chili sit for about 10-15 minutes before serving. This allows the flavors to settle.
20. Before serving, taste the chili one last time and adjust any seasonings if necessary.
21. Serve hot, garnished with fresh cilantro, shredded cheese, sour cream, and chopped green onions.

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