Preparation

• Heat a skillet over medium-high heat and add the lean ground beef. Cook for about 4-5 minutes, breaking it up until it's nicely browned and no longer pink.
• Toss in the diced onion to the skillet, cooking for another 4-5 minutes until the onion is tender. Then, stir in the minced garlic and spices, cooking for 30 seconds to release their aromatic flavors.
• Carefully transfer the beef and vegetable mixture to your slow cooker, creating a rich base for the chili.
• Add the remaining ingredients—black beans, kidney beans, diced tomatoes, and tomato sauce. Give everything a good stir to make sure all ingredients are well mixed.
• Cover and cook on high for 3-4 hours or on low for 6-8 hours. The chili is ready when the flavors have melded beautifully, and the beans are tender.
• Before serving, taste your chili and adjust the seasoning with additional salt, pepper, or spices as desired.