In a large skillet over medium-high heat, brown 1 pound of ground beef with a finely diced onion and 3 minced garlic cloves for 5–7 minutes.

Drain excess fat and transfer the mixture to your slow cooker.

Add 1 can each of kidney beans and black beans, 1 can of crushed tomatoes, 1 can of diced tomatoes, and 2 tablespoons of tomato paste.

Pour in 1 cup of beef broth and add your spices: 2 tablespoons of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika.

Stir well to ensure everything is evenly combined.

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

About 30 minutes before serving, taste and adjust seasoning as necessary.

Check the chili consistency; add broth or diced tomatoes if too thick.

Allow to sit for 30 minutes, then serve in bowls with toppings like shredded cheese or sour cream.