4 hr. 45min.
Dice 1 large white onion, 1 green, 1 red, and 1 orange bell pepper. Dice 4 jalapeños and keep them separate.
In a large skillet, sauté diced onions and peppers (not jalapeños) in 4 tbsps. olive oil.
Let diced veggies sit for 5 minutes on MEDIUM HIGH, then stir – 5 more minutes, stir, then 5 more minutes.
After those 15 minutes, add diced jalapeños and stir them in with the rest of the peppers and onions. Sauté, stirring occasionally, for 15 minutes.
Once peppers and onions are nicely browned, remove them from the pan into a bowl.
Add 1½ pounds ground beef to the skillet. Wait 2-4 minutes before breaking up into chunky pieces. Once brown, pour into a colander or mesh strainer to strain out fat. Add back to the pan.
Add 2½ tbsps. chili pepper, 2 tbsps. smoked paprika, 1 tbsp. garlic powder, 1 tsp. salt, and ½ tsp. pepper. Add back onions and peppers, and mix thoroughly. Sauté for 1-2 minutes more.
Add veggies into a crock pot. Pour in 16 oz. spicy salsa, 14.5 oz. diced tomatoes, 15.5 oz black beans, and 15.5 oz. red kidney beans. Place lid on top and slow cook on HIGH for 4 hours.