In a large skillet over medium heat, brown the ground beef until no longer pink, about 5-7 minutes. Drain excess fat and set aside.

In the same skillet, sauté chopped onions and minced garlic until soft and translucent, about 2-3 minutes.

Transfer beef mixture to the slow cooker. Add diced tomatoes, tomato sauce, beans, corn, and all spices. Mix thoroughly.

Adjust consistency by stirring in beef broth or water if a thinner chili is desired.

Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Taste and adjust seasoning with salt and pepper. Serve hot with desired toppings.