Begin by browning the ground beef in a skillet over medium heat. Add diced onion and minced garlic, stirring occasionally until the beef is cooked and onion is translucent. Drain excess fat.

Transfer the meat mixture into your slow cooker, scraping in any browned bits from the skillet.

Add the kidney and black beans, crushed tomatoes, diced tomatoes, and tomato paste to the slow cooker.

Add the beef broth and spices: chili powder, ground cumin, smoked paprika, salt, pepper, and oregano. Stir to combine.

Set the slow cooker to LOW for 6 to 8 hours or HIGH for 3 to 4 hours until thickened.

Check consistency before serving; add more broth if too thick. Serve hot with cheese, sour cream, or green onions.