1. Put avocado oil in a skillet over med-high heat. Add the onion and garlic and sauté for a few minutes, stirring frequently.
2. Add the ground meat and cook until no longer pink, stirring and breaking it up as it cooks.
3. Transfer the mixture to a slow cooker and add all of the remaining ingredients. Turn to low and cook for 4-5 hours, until thickened and the flavors come together. Adjust the broth to your preference for how thick you want the chili to be.
4. To serve: Scoop chili into bowls and garnish with desired toppings, such as shredded cheese, cilantro, sliced green onion, sour cream (or greek yogurt!), etc.

Notes:

You can make this chili in a pot on the stove if you want (rather than a slow cooker):

1. Put avocado oil in a large pot over med-high heat. Add the onion and garlic and sauté for a few minutes, stirring frequently.
2. Add the ground meat and cook until no longer pink, stirring and breaking it up as it cooks.
3. Add the chili powder, paprika, cumin, salt, oregano, and black pepper. Stir to combine.
4. Add the beans (rinsed and drained), tomatoes, diced green chiles, and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes. Taste and adjust seasonings and salt as necessary.