In a skillet over medium-high heat, brown 1 pound of ground beef with 1 diced onion for 5-7 minutes. Add 2 minced garlic cloves in the last minute.

Transfer the beef and onion mixture to the slow cooker, scraping the skillet to get all flavorful bits.

Add 1 can of rinsed and drained kidney beans, 1 can of rinsed and drained black beans, 2 cans of diced tomatoes, 1 can of tomato sauce, and 1 cup of beef broth to the slow cooker.

Mix in 2 tablespoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, and 2 tablespoons of unsweetened cocoa powder. Add salt and black pepper to taste.

Secure the lid on the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

Ladle the warm Crockpot Chili into bowls and serve with toppings like shredded cheese, sour cream, or cilantro.