Begin by heating a large skillet over medium heat. Add your ground beef and break it apart as it cooks, letting it brown for about 5–7 minutes until fully cooked. Drain the excess fat and set aside.

In the same skillet, add diced onion and minced garlic. Sauté for around 2–3 minutes until the onion turns translucent. Transfer this mixture to the slow cooker.

In your slow cooker, add the browned meat, sautéed onions, and garlic. Incorporate diced tomatoes, tomato sauce, kidney beans, pinto beans, corn, and all the spices. Stir well to blend.

For a thinner chili, stir in beef broth or water to reach your desired consistency. Cover the slow cooker with its lid.

Set your slow cooker on low for 6–8 hours or high for 3–4 hours. Check periodically; once finished, the chili should be thick and bubbly.

Once your chili has finished cooking, taste and adjust the seasoning with salt and pepper. Stir in vinegar or sugar if needed.

Serve the chili hot in bowls, topped with shredded cheese, sour cream, and green onions.