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

In the crockpot, add the browned ground beef, drained beans, chopped tomatoes, diced onion, and minced garlic. Pour in the beef broth and combine well.

Sprinkle the chili spice blend over the mixture, incorporating the chili powder, cumin, and salt and pepper to taste. Stir everything well.

Cover the crockpot and set it on low for 6-8 hours or high for 3-4 hours, stirring occasionally if possible.

Check the consistency near the end of cooking. If it's too thick, gradually add another half cup of broth to achieve desired texture.

Ladle the chili into bowls and top with shredded cheese, sour cream, or tortilla chips.