In a large skillet over medium heat, add the ground beef (or turkey), diced onion, and minced garlic. Cook for about 5-7 minutes, stirring occasionally, until the meat is browned and no longer pink, and the onions are softened.

After cooking, drain any excess grease from the skillet. Transfer the beef mixture into your crockpot.

To the crockpot, add the drained kidney beans, black beans, diced tomatoes (with juices), tomato sauce, tomato paste, diced green chilies, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, black pepper, and beef broth.

Stir all ingredients together thoroughly to ensure everything is well combined.

Cover your crockpot with the lid and cook the chili on low for 6-8 hours or on high for 4 hours. Stir occasionally and taste to adjust any seasonings as needed.

Once the chili is ready, serve it hot with your favorite toppings like shredded cheese, sour cream, chopped green onions, or tortilla chips.