1. Prepare the seasoning: Combine chili powder, cumin, paprika, kosher salt, ground pepper, garlic powder, coriander, and oregano in a small bowl or jar; stir or shake until well combined. 2. Brown the beef: Heat the olive oil in a 10-inch skillet over medium-high heat until shimmering. Break the ground beef into large chunks and add to the skillet. As it browns, crumble the meat with a wooden spoon into small pieces. Continue cooking until no pink remains, edges are crispy, and a thin fat layer remains. 3. Season the beef: Sprinkle the taco seasoning over the beef and stir constantly for 2–3 minutes to evenly coat the meat. 4. Add tomato paste: Stir in the tomato paste and cook 1–2 minutes until the sauce deepens in color. 5. Transfer to slow cooker: Scrape the beef mixture into the slow cooker. Add onion, bell peppers, crushed tomatoes, green chiles, black beans, corn, and beef broth; stir to combine. 6. Cook: Seal and cook on low for 5–6 hours or high for 3–4 hours. 7. Finish and taste: Just before serving, stir in lime juice and cilantro; taste and adjust salt, pepper, or lime juice as needed. 8. Serve: Ladle into bowls and garnish with your favorite toppings. Enjoy!