|3 tablespoons vegetable oil||1 medium red bell pepper, medium dice|
|6 medium garlic cloves, finely chopped|
|1/4 cup chili powder||2 (15-ounce) cans kidney beans, drained and rinsed|
|2 pounds lean ground beef||1 1/2 teaspoons salt|
|1 (28-ounce) can diced tomatoes||1 (14-ounce) can tomato sauce|
|1 (28-ounce) can diced tomatoes|
|1 (28-ounce) can diced tomatoes||1 tablespoon ground cumin|
Heat oil in a large frying pan over medium heat. Add onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
Add garlic, chili powder, and cumin, stir, and cook about 1 minute. Add ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.
Transfer mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens, about 8 hours on low or 6 hours on high.
Stir in jalapenos or green chiles. Taste and season with salt as needed. Serve with the cheese, scallions, and sour cream.