1-Getting started with slow cooker beef chili: Begin by sautéing the ground beef in a large skillet over medium-high heat until it releases fat, breaking it up with a spatula for about 4 to 5 minutes. This step builds a deep flavor base that makes the whole dish stand out, so don’t rush it.

2-Next, add the diced onion and cook until it’s tender, which takes around 4 to 5 minutes, then stir in the minced garlic and seasonings including 2 teaspoons cumin powder, 2 tablespoons chili powder, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 and 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Cook for another 30 seconds while stirring constantly to release those aromatic flavors. Now, transfer this beef mixture to a 6-quart slow cooker and add the drained and rinsed black beans (15 ounces), kidney beans (30 ounces total from two cans), diced tomatoes with their juice (30 ounces), diced tomatoes and green chilis with their juice (10 ounces), and tomato sauce (30 ounces). Stir everything together to mix well.

3-Set your slow cooker to high for 3 to 4 hours or low for 6 to 8 hours, allowing the ingredients to meld into a rich, flavorful chili. The total preparation time is just about 10 minutes, making this ideal for busy parents or students. Once done, adjust the seasoning to taste and serve hot it’s that simple!