Place a large skillet over medium-high heat and sauté beef until it releases fat, breaking it up with a spatula.

Add onion to the skillet and sauté until tender. Add minced garlic and seasonings: cumin, chili powder, garlic powder, dried oregano, salt, and pepper. Cook another 30 seconds, stirring constantly. Transfer to a 6 Qt slow cooker.

Add remaining ingredients into the slow cooker: rinsed and drained beans, diced tomatoes with their juice, diced tomatoes and green chilis with juice, and tomato sauce. Stir to combine and cook on high for 3-4 hours or on low for 6-8 hours. Season to taste if desired and serve warm.