Place a heavy skillet over medium high heat. Add the ground beef, breaking it up with a wooden spoon as it cooks. Sauté for 6-8 minutes until fully browned and no pink remains. Drain away excess grease, then transfer the browned beef directly into your slow cooker insert.

In the same skillet, add the diced yellow onion, minced garlic, and diced jalapeño. Cook for 3-4 minutes until softened and fragrant. Transfer these softened aromatic vegetables into the slow cooker over the beef.

Pour in the rinsed dark red kidney beans, rinsed black beans, fire roasted diced tomatoes with their juices, tomato sauce, and tomato paste. Stir gently with a large spoon to distribute ingredients evenly.

Sprinkle the chili powder, ground cumin, smoked paprika, sea salt, and fresh black pepper across the top of the mixture. Pour in the low sodium beef broth. Stir well, making sure all spices are fully integrated into the tomato broth.

Place the lid securely on your appliance. Set to cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.

Uncover the slow cooker during the last 10 minutes. Give the chili a good stir and taste carefully. Add an extra pinch of sea salt or chili powder if desired. Ladle warm chili into big stoneware bowls and top with fresh garnishes of your choice.