Heat olive oil in a large non-stick skillet over medium high heat. Add onion and saute for 3 minutes until onions are tender, then add garlic and cook for 2 additional minutes. Pour into slow cooker.

Return skillet to medium-high heat and add meat, stirring occasionally until cooked thoroughly. Drain fat (I skipped this step because I preferred the flavor with the drippings but go ahead and drain if you want to lower the fat content), leaving 2 tbsp in with the meat and add to slow cooker.

Pour in tomatoes, sauce, broth and spices (everything but beans!) Stir and cover with lid.

Cook on low 4-6 hours.

When you have one hour left, add beans and up to an additional 1/2 cup broth if you prefer your chili a little thinner.

If you want to serve over baked or roasted potatoes prepare them at the one hour mark.

Pour finished chili over potatoes or cornbread and add your favorite fixin's!