Brown ground beef in hot skillet. Drain excess grease, then place in the bottom of slow cooker. Add 1 teaspoon butter to skillet and saute onion for 3-4 minutes, until soft. Add garlic and cook for 30 seconds. Add onion and garlic to beef.
Add tomato sauce, beef broth, beans, corn, tomato paste, green chilis, and seasonings to the slow cooker. Stir to combine.
Cook for 4-5 hours on high, or low for 8-10 hours.
Stir and serve with toppings such as diced jalapenos, shredded cheese, salsa, sour cream, avocado, and green onions.
Notes
This recipe can be doubled. Just brown the beef in batches before adding to the slow cooker.
Cool chili and refrigerate in a covered container for 4-5 days.
Freeze cooled chili in a zippered bag for up to 3 months.
Reheat chili, from a frozen or thawed state, in a slow cooker, on the stove top or in the microwave.