Brown 1 pound of ground beef with 1 large diced onion in a skillet over medium-high heat for 5-7 minutes until the meat is no longer pink and the onion is translucent. Add 3 minced garlic cloves and cook for an additional minute until fragrant. Drain excess grease and set aside.

Transfer the browned beef and onion mixture into the slow cooker. Add 2 cans of drained and rinsed kidney beans and black beans, along with 28 ounces of diced tomatoes and 15 ounces of tomato sauce. Pour in 1 cup of beef broth.

Stir in 1/4 cup of chili powder, 1 tablespoon of ground cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of dried oregano. Add 1 teaspoon of unsweetened cocoa powder, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper.

Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Check occasionally.

Once cooked, stir the chili before serving with your favorite toppings like shredded cheese or sour cream.