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In a small bowl, prepare the chili powder blend by combining all ingredients. Heat a lightly oiled frying pan over medium heat and add the meat. Use a wooden spoon to break up large pieces and stir occasionally. Cook until the fat is rendered and the meat is browned. Transfer to a slow cooker and drain all but one tablespoon of the fat. 2.In the same pan, sauté the onion and bell pepper in the reserved fat until soft, stirring occasionally, about five to seven minutes. Add the garlic and cook until fragrant, an additional minute. Transfer to the slow cooker. 3.Add the kidney beans and tomatoes, including their liquid, along with the beef stock, brown sugar, balsamic vinegar, salt, and chili powder blend. Cook over low heat for six hours. 4.When you’re ready to eat, add salt to taste. Serve with shredded cheese, diced onion, sour cream, parsley, avocados, crackers, or corn chips.