In a large skillet, heat a splash of oil over medium-high heat. Add 1 pound of ground beef or turkey, breaking it up as it cooks. Stir occasionally and let it brown for about 5-7 minutes until fully cooked and no longer pink.

Once the meat is browned, toss in 1 finely chopped large sweet onion. Sauté for an additional 3-4 minutes, stirring frequently until the onion becomes soft and translucent. Add 2 minced garlic cloves towards the end, cooking for just 1 minute until fragrant and golden.

Carefully drain any excess grease from the skillet. Transfer the cooked meat and onion mixture into your crockpot, scraping up any browned bits from the skillet.

In a mixing bowl, whisk together 3 cups of low-sodium beef broth and 6 ounces of tomato paste until smooth. Pour this mixture over the meat in the crockpot.

Add 2 cans of diced tomatoes and green chilies, 1 can of fire-roasted diced tomatoes, both cans of drained and rinsed beans, 3 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 tablespoon brown sugar, and optional red pepper flakes and cayenne. Stir until well combined.

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

About 30 minutes before serving, taste the Crockpot Chili and adjust the seasoning with kosher salt and black pepper.

Once the cooking time is up, give the chili a good stir and serve it hot with cornbread or your choice of toppings.