Warm olive oil in a large skillet or your slow cooker’s sauté insert over medium heat. Add diced onion and cook until soft, about 4 minutes, stirring now and then. Toss in garlic, let it sizzle for 30 seconds—smell that?

Crumble ground beef into the pan. Cook, breaking it up with a wooden spoon, until no pink remains, roughly 6–7 minutes. Drain any excess fat if needed—this keeps the chili from feeling heavy.

Transfer beef mixture into the slow cooker (if you used a skillet). Stir in kidney beans, pinto beans, diced tomatoes with their juices, and tomato sauce.

Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper over the top. Use a whisk or spoon to combine everything—no spice pockets allowed!

Pour in beef broth; stir to blend. The liquid should come about halfway up the ingredients. For thicker chili, use ¾ cup broth; for looser, go full cup.

Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. If you’re strapped for time, simmer gently on the stove for 45–50 minutes, stirring occasionally.

At hour six (or near the end of your simmer), give it a taste. Add salt or more chili powder if you want extra zing.

Ladle chili into bowls, then top with shredded cheddar, a dollop of Greek yogurt (or sour cream), sliced green onions, and crushed tortilla chips or cornbread crumbs.