In a large Dutch oven, add the ground beef and cook over medium-high heat. Use a spatula to crumble the meat, ensuring even cooking. Cook until it’s browned, about 5 minutes. If there's excess fat, drain it off.
Add the diced onion and red bell pepper to the pot, stirring occasionally. Cook for about 5 minutes until the vegetables have softened.
Introduce the garlic, kosher salt, and black pepper. Stir everything together and cook for another minute, allowing the garlic to become fragrant.
Now, prepare your slow cooker. Line a 6-quart slow cooker with a Reynolds Slow Cooker Liner for easy cleanup. Transfer the beef and vegetable mixture into the slow cooker.
Add the red kidney beans, black beans, petite diced tomatoes, tomato sauce (rinsing the can with 8 ounces of water and adding that water as well), diced green chilis, cumin, chili powder, smoked paprika, and bay leaves.
Give everything a good stir to combine. Cover the slow cooker and set it on high for about 2 to 3 hours or on low for about 4 to 5 hours. Keep in mind that all slow cookers vary in their heat intensity.
Cook until the chili has thickened to your liking. Stir occasionally, tasting and adjusting the salt and pepper as needed. Remove the bay leaves before serving.
Ladle the chili into bowls and get creative with garnishes! Consider adding sour cream, green onions, shredded cheese, or crushed tortilla chips for extra flavor and crunch.
