Heat olive oil in a skillet over medium heat. Add chopped onion and sauté for about 4–5 minutes until translucent. Stir in minced garlic and cook for an additional minute.

Add ground beef and ground pork to the skillet, breaking up the meat. Cook for 6–8 minutes until the meat is no longer pink.

Transfer the meat mixture to the slow cooker with the sautéed onion and garlic.

Add diced tomatoes, kidney beans, black beans, tomato paste, and beef broth to the slow cooker. Stir gently to combine.

Sprinkle in chili powder, ground cumin, paprika, cayenne pepper, salt, and black pepper. Mix well.

Cover the slow cooker and set it to cook on low for 6 to 8 hours, or on high for 3 to 4 hours.

Taste the chili for seasoning and adjust with more salt or spices as preferred before serving.