In a large Dutch oven, cook the ground beef over medium-high heat until browned, breaking it apart as it cooks, about 5 minutes. Drain excess fat if necessary.

Add the diced onion and red bell pepper to the beef, cook for about 5 minutes until vegetables soften, stirring intermittently.

Stir in the garlic, salt, and black pepper, cook for 1 minute, stirring frequently.

Transfer the mixture into a lined 6-quart slow cooker.

Add the beans, diced tomatoes, tomato sauce, rinsed water, green chilis, cumin, chili powder, smoked paprika, and bay leaves to the slow cooker. Stir to combine.

Cover and cook on high for 2 to 3 hours or on low for 4 to 5 hours. Check for desired consistency, stir, and taste for seasoning, adjusting as needed. Remove bay leaves before serving.

Serve hot, garnished with sour cream, green onions, shredded cheese, and crushed chips or crackers if desired.