Ingredients

• 1 pound ground beef
• 6 cloves garlic, finely chopped - or more to taste
• 2 tablespoons dried oregano
• 2 teaspoons chili powder
• 1 tablespoon dried basil
• 2 (15 ounce) cans light red kidney beans, drained and rinsed
• 2 (15 ounce) cans dark red kidney beans, drained and rinsed
• 3 (14.5 ounce) cans diced tomatoes
• 2 (15 ounce) cans corn
• 3 tablespoons white sugar
• salt and ground black pepper to taste

Instructions

1. Crumble ground beef into a skillet over medium heat. Stir garlic, oregano, chili powder, and basil into the beef; cook and stir until beef is completely browned, 7 to 10 minutes.
2. Combine light red kidney beans, dark red kidney beans, diced tomatoes, and corn in crock of a slow cooker. Stir cooked ground beef into the bean mixture.
3. Cook on Medium-Low for 2 hours. Stir sugar into the chili and continue cooking as long as you can wait, at least 6 hours. Season with salt and black pepper to serve.