• You will need a 6-quart slow cooker for this recipe.

Cook

• In a large skillet, cook the ground beef over medium-high heat until browned and no pink remains, breaking it apart as it cooks. Stir often.
  2 lbs ground beef
• Once the beef is fully cooked, turn off the heat. Tip the skillet to one side and scoop out the fat with a spoon, then use paper towels to dab up any excess fat.
• Return the skillet to medium heat. Add the diced onion and minced garlic, stirring frequently. Cook for about 2 minutes until the onion softens.
  1 cup onion, 2 tablespoons garlic
  

Fill Crockpot

• Transfer the cooked beef, onion, and garlic to the slow cooker.

Stir In Seasonings

• Add the cumin, chili powder, smoked paprika, black pepper, salt, Italian seasoning, crushed red pepper flakes, brown sugar, and apple cider vinegar to the slow cooker. Stir well to combine.
  2 teaspoons cumin powder, 2 teaspoons mild chili powder, 1 tablespoon smoked paprika, 1/2 teaspoon black pepper, 1 teaspoon salt, 1 tablespoon Italian seasoning mix, 1/4 teaspoon crushed red pepper flakes, 1 tablespoon brown sugar, 1 tablespoon apple cider vinegar
  

Add Tomatoes and Chilis

• Stir in the crushed tomatoes, petite diced tomatoes, and green chilis.
  4 oz green chilis, 14 oz crushed tomatoes, 14 oz petite diced tomatoes
  

Thicken The Chili

• Combine the beef broth and masa harina in a jar with a tight-fitting lid. Shake well until smooth with no lumps.
  14 oz beef broth, 2 tablespoons masa harina
  
• Stir the masa harina mixture into the slow cooker.

Slow Cooker Instructions

• Place the lid on the slow cooker and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until thick and richly flavored.