Begin by heating a large skillet over medium heat. Crumble the ground beef and cook until fully browned, about 5 to 7 minutes. Drain excess grease.

In the Crockpot, combine the browned beef with black beans, corn, diced tomatoes, and tomato paste. Pour in beef broth, and add onion and garlic. Sprinkle spices over the mixture and stir well.

Cover the Crockpot and cook on low for 6 to 8 hours until the flavors meld beautifully and the ingredients are tender.

Ladle the chili into bowls and top with shredded cheese, sour cream, and green onions. Serve warm with cornbread or tortilla chips.