In a large skillet over medium-high heat, add the ground beef, onion, and minced garlic. Cook for about 5-7 minutes, stirring occasionally, until the beef is browned and the onions are translucent. Once browned, drain any excess fat to keep your Crockpot Chili from becoming too greasy.

Carefully transfer the beef mixture into your slow cooker. Spread the mixture evenly across the bottom of the slow cooker for even cooking.

Into the slow cooker, add the drained kidney and black beans, alongside the crushed tomatoes and diced tomatoes. Mix them in thoroughly to ensure they are well incorporated with the beef mixture.

Next, stir in the tomato paste and beef broth. Blend all the ingredients together for a cohesive dish.

Sprinkle in the chili powder, ground cumin, smoked paprika, black pepper, salt, oregano, and brown sugar (if using). Stir well for an even distribution of flavors.

Set your slow cooker to cook on LOW for 6-8 hours or HIGH for 3-4 hours.

Once cooked, give your Crockpot Chili a good stir to mix everything. Ladle it into bowls and add your desired toppings.