Step 1

Heat olive oil in a large cast iron skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

Step 2

Stir in garlic, onion and chili powder until fragrant, about 1 minute.

Step 3

Place ground beef mixture into a 6-qt slow cooker. Stir in beef stock, kidney beans, black beans, crushed tomatoes, diced tomatoes, chili powder, paprika, oregano, cumin and hot sauce; season with salt and pepper, to taste.

Step 4

Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours.

Step 5

Serve immediately, garnished with sour cream, green onions and corn chips, if desired.