Cooking the Chili

• 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 occasionally.
• Toss in garlic and let it sizzle for 30 seconds.
• 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.
• Transfer beef mixture into the slow cooker.
• 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. Mix everything together well.
• Pour in beef broth and stir until blended.
• Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. If you're in a hurry, simmer gently on the stove for 45-50 minutes.
• Near the end of cooking, give it a taste and add more salt or chili powder for extra flavor, if desired.
• Serve in bowls, topped with shredded cheddar, a dollop of Greek yogurt (or sour cream), sliced green onions, and crushed tortilla chips or cornbread crumbs.