1-First, brown the 2 lb of lean ground beef in a large skillet over medium-high heat for 4-5 minutes, breaking it apart until the fat releases. Add the diced onion and cook for another 4-5 minutes until it softens. Stir in the 3 minced garlic cloves and seasonings 2 teaspoons cumin powder, 2 tablespoons chili powder, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper and cook for 30 seconds to release their aroma.

2-Transfer the beef mixture to a 6-quart slow cooker, then add the 15 oz black beans (drained and rinsed), 30 oz kidney beans (drained and rinsed), 30 oz diced tomatoes with juice, 10 oz diced tomatoes and green chilis with juice, and 30 oz tomato sauce. Stir everything together well, cover, and cook on high for 3-4 hours or on low for 6-8 hours. Before serving, taste and adjust seasoning as needed for the perfect balance.

3-This method ensures tender results, and you can make it on the stovetop by simmering after browning if preferred. For more healthy options, explore our healthy meal ideas section. Remember, tips like rinsing beans for better texture can elevate your chili experience.