1. Start by browning the ground beef in a large skillet over medium-high heat. Break it apart with a wooden spoon until it’s mostly cooked through but not fully done. This step adds depth and a richer flavor that a crock pot alone can’t achieve. Drain excess fat if desired.
2. Transfer the browned beef to your crock pot. Add the chopped onion, minced garlic, diced tomatoes (with their juice), and beef broth.
3. Stir in Worcestershire sauce, smoked paprika, oregano, cumin, salt, and black pepper. If you’re using bell peppers or crushed red pepper flakes, toss those in now.
4. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The longer, slower cook allows the flavors to marry beautifully — just like the slow-cooked meals Mama Lu would prepare on a cold mountain day.
5. About 30 minutes before serving, stir the mixture, taste for seasoning, and adjust salt or spices as needed. This final touch ensures the dish is just right, warming you from the inside out.

There’s a quiet joy in setting the crock pot and walking away, knowing that a comforting meal is waiting. It feels like folding the day’s worries into a warm, familiar blanket.