Begin by browning the ground beef in a skillet over medium-high heat for about 4-5 minutes until cooked through and no longer pink. Transfer to a plate and drain excess fat if necessary.

In the same skillet, add diced onion and chopped red bell pepper. Sauté for 4-5 minutes until translucent. Stir in minced garlic and cook for an additional 30 seconds.

Sprinkle chili powder, cumin powder, garlic powder, smoked paprika, kosher salt, and black pepper over vegetables. Stir well and cook for about 30 seconds.

Transfer the beef and vegetable mixture into the slow cooker. Add black beans, kidney beans, diced tomatoes, Rotel, and tomato sauce. Stir until well combined.

Cover and cook on high for 3-4 hours or on low for 7-8 hours.

Once done, taste and adjust seasoning as needed before serving.

Ladle into bowls, offering toppings like sour cream, green onions, shredded cheddar, or diced avocado.