Brown the ground beef in a skillet over medium-high heat, breaking it up as it cooks, then drain the fat.

Combine the beef, kidney beans, diced tomatoes, tomato sauce, onion, bell pepper, chili powder, cumin, garlic and broth in a 6-quart crockpot.

Stir well to combine everything evenly.

Cover and cook on low for 6 to 8 hours or high for 4 hours, stirring occasionally, until the vegetables are fully tender and the chili has thickened enough to leave a trail across the bottom when you drag a spoon through it.

Taste and adjust salt.

Serve directly from the crockpot with shredded cheese, sour cream and green onion on the side.