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Heat a large skillet over medium-high heat. Once the skillet is hot, add in a drizzle of oil and then add the ground beef. Brown the beef, breaking it up as it cooks and then drain any excess fat.
Add the diced onion and minced garlic and cook for four to six more minutes until the onion is tender.
Transfer the ground beef mixture to your slow cooker. Add in the kidney beans, diced tomatoes, green chiles, spices, bay leaf, and broth. Stir everything together until well combined.
Cover and cook the chili on high for five to six hours or on low for seven to eight hours.
When the chili is finished cooking, give it a taste and season with salt and pepper to taste. Serve the chili immediately garnished with your favorite toppings like sour cream, green onion, avocado, or cheddar cheese.