In a large skillet over medium-high heat, pour in 2 tablespoons of olive oil. Add the finely chopped yellow onion and sauté for 5-7 minutes until translucent. Stir in the minced garlic and cook for an additional minute.

Add 1 pound of ground beef to the skillet, breaking it apart with a spatula. Cook for about 6-8 minutes until browned. Drain excess fat.

Sprinkle in 2 tablespoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, and season with salt and black pepper. Stir for 1 minute.

Transfer the beef and spice mixture to your slow cooker. Add 1 can of crushed tomatoes, 1 can of diced tomatoes, 1 cup of beef broth, kidney beans, and black beans. Stir well.

Cover the slow cooker and set to cook on LOW for 6-8 hours or HIGH for 3-4 hours.

Once cooking is complete, uncover and stir the chili. Adjust seasoning as needed and thicken if desired.

Ladle the chili into bowls and top with shredded cheese, sour cream, green onions, or cilantro. Serve hot.