Start by gathering all the ingredients. Chop the onion, mince the garlic, and chop the jalapeño if you're using fresh. You'll want everything prepped and ready to go to streamline the cooking process.

In a large skillet over medium heat, brown the ground beef. Break it up with a spoon as it cooks. You want to ensure it’s fully cooked and no longer pink. This adds rich flavor. Drain excess fat, if necessary.

In the same skillet, add the diced onions, minced garlic, and jalapeño. Sauté until the onions become translucent. This usually takes about 5-7 minutes. Aromas will fill your kitchen, and you’ll be tempted to dig in right then.

Once your beef and veggies are ready, transfer them into the crockpot. Remember, all those flavors are starting to blend beautifully.

In the crockpot, sprinkle in the ground cumin, chili powder, smoked garlic powder, dried Mexican oregano, black pepper, and kosher salt. Stir everything together until well-coated.

Now, let’s add the beans and tomatoes. First, pour in the black beans and kidney beans, followed by the diced tomatoes and tomato sauce. Don’t forget those green chilis! Stir again to meld everything together.

Cover the crockpot and set it to cook on low for 6-8 hours or high for 3-4 hours.

Once cooking time is up, taste the chili. Adjust seasoning if necessary. You might want more salt or spice, depending on your preference.