In a large skillet over medium heat, add the ground beef, diced medium onion, and minced garlic. Sauté for about 5-7 minutes until the meat is browned and the onions become translucent. Drain any excess fat.

Carefully transfer the browned beef mixture into a spacious crockpot, scraping any flavorful bits from the skillet.

Into the crockpot, stir in the drained kidney and black beans, crushed tomatoes, and diced tomatoes.

Dollop the tomato paste into the crockpot followed by the beef broth. Stir everything well to ensure that the tomato paste is fully incorporated.

Sprinkle in the chili powder, ground cumin, smoked paprika, black pepper, salt, oregano, and the optional brown sugar. Stir well to combine.

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

Once finished, gently stir the chili and taste to adjust seasoning. Serve hot in bowls, garnished with optional toppings.