In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add 2 finely chopped onions, 1 diced red bell pepper, and 6 minced garlic cloves. Sauté for about 10 minutes until the vegetables are softened and fragrant.

Stir in ¼ cup of chili powder, 1 tablespoon of ground cumin, 2 teaspoons of ground coriander, 1 teaspoon of red pepper flakes, 1 teaspoon of oregano, and ½ teaspoon of cayenne. Continue to sauté for another 2-3 minutes until the spices become aromatic.

Increase the heat to medium-high and add 2 pounds of 85% lean ground beef to the pan. Cook, breaking it up with a spatula, for about 3-4 minutes until browned and no longer pink.

Once the beef is browned, carefully transfer all the contents from the pan into your slow cooker.

Stir in 1 can of red kidney beans, 1 can of pinto beans, 28 ounces of diced tomatoes along with their juice, and 28 ounces of tomato puree. Add ½ teaspoon of salt and mix everything thoroughly.

Cover your slow cooker and set it to cook on low for 8-9 hours or on high for 4-5 hours.