Step 1

Heat olive oil in a 12-inch skillet over medium-high heat. Add ground beef and smash it into large pieces that cover the pan, so that one side of the beef can get nice and browned. Cook without stirring for about 8 minutes, until well-browned on one side. Season the meat with salt, then continue to cook, breaking up the meat into small pieces until cooked through, 1-2 minutes more. Taste and add more salt if needed. Using a slotted spoon, transfer the beef to a 6-quart slow cooker, leaving the fat behind in the skillet.

Step 2

Turn heat down to medium. Add garlic, onion and poblano pepper to the skillet. Cook, stirring occasionally, until the onion is translucent, 4-6 minutes. Season with salt.

Step 3

Add chili powder, smoked paprika, oregano, cumin, and cinnamon to the skillet. Toast spices for about 1 minute, then turn off heat. Place the vegetables into the slow cooker with the beef.

Step 4

Stir kidney beans, black beans, crushed tomatoes, diced tomatoes, and beef stock into the slow cooker; season with salt to taste. Cover and cook on low heat for 8 hours. When done, stir in the red wine vinegar and taste again to adjust seasonings.

Step 5

Serve with desired toppings: shredded cheese, sour cream, lime wedges, cilantro, cubed avocado, corn chips, and hot sauce, if desired.