Start by gathering all the ingredients and prepping your produce. Dice the onion and mince the garlic. It helps to have everything ready before you start. This ensures a smooth cooking process.

In a skillet over medium heat, cook the ground beef until browned. Make sure to break it apart with a wooden spoon as it cooks. Cook it until no longer pink, which usually takes about 5-7 minutes. Drain excess fat if necessary, then add it to your slow cooker.

Now, let’s build flavor. To the slow cooker, add the diced onion, minced garlic, drained black beans, and drained kidney beans. Those beans are crucial—they bring a wonderful creaminess to the chili.

Pour in the diced tomatoes with their juice, tomato sauce, and the diced tomatoes and green chilis. Sprinkle in the chili powder, cumin, oregano, garlic powder, salt, and black pepper. Stir everything together until well combined.

Set your slow cooker on low for 6-8 hours or high for 3-4 hours. The key here is patience. The longer it simmers, the more the flavors develop. If you’re like me, you might find yourself peeking in occasionally, just to take in that delightful aroma.

Before serving, taste your chili. You might want to adjust the seasoning based on your preferences. Need it spicier? Add a dash of hot sauce. Prefer it saltier? Just sprinkle in a little more salt.

Ladle the chili into bowls, and let people add their favorite toppings. I suggest cheese, sour cream, and fresh cilantro as they complement the flavors perfectly. Don’t be surprised if your guests come back for seconds!