In a large skillet over medium heat, add the ground beef, diced onion, and minced garlic. Cook for about 7-10 minutes, stirring occasionally, until the beef is no longer pink and the onion is translucent. Drain any excess fat, then transfer the mixture to your slow cooker.

To the slow cooker, add the kidney beans, black beans, crushed tomatoes, diced tomatoes, and tomato paste. Pour in the beef broth, ensuring all ingredients are well combined. Stir thoroughly until everything is evenly mixed.

Sprinkle in the chili powder, ground cumin, smoked paprika, black pepper, salt, oregano, and brown sugar (if using). Mix all the spices into the chili mixture to ensure even coverage.

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

Once the cooking time is complete, check the consistency of your chili. If it appears too thick, stir in a little extra beef broth or water.

Ladle the steaming Crockpot Chili into bowls and let everyone add their favorite toppings. Consider options like shredded cheese, sour cream, chopped green onions, or fresh cilantro.