Step 1

Heat olive oil in a large and deep non-stick skillet over medium-high heat.

Step 2

Add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker.

Step 3

Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned.

Step 4

Drain most of fat from beef, leaving about 2 Tbsp in with beef (this is optional, I think it ads flavor but you can drain it all if you'd prefer). Pour browned beef into slow cooker.

Step 5

Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste.

Step 6

Cover with lid and cook on low heat for 5 - 6 hours.

Step 7

Stir in dark and light red kidney beans and allow to heat through, about 2 minutes. Serve warm with desired toppings.