Brown the ground beef in a skillet over medium heat for 5-7 minutes until browned. Drain excess fat if necessary.

Add chopped onion and minced garlic to the skillet, cooking until softened and fragrant for 3-4 minutes.

Transfer the meat mixture to your crockpot, scraping the skillet to get all the browned bits.

Incorporate the kidney beans, black beans, diced tomatoes, chili powder, cumin, salt, black pepper, and beef broth. Stir until combined.

Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chili is thick and flavors meld.

Serve hot, garnished with your choice of toppings like shredded cheese, sour cream, or fresh cilantro.