In a large skillet, over medium heat, sauté the beef until it begins to change color but not turn brown. Lower heat, add onion and garlic, stir until translucent. Add chili seasoning, stir.
Drain beans and put in a 7-quart slow cooker with tomatoes and beef mixture. Stir in beef broth. Set slow cooker on low, cover and cook 8-10 hours, or until the beans are tender. Serve garnished with cheddar cheese, sour cream, and chives.
Serves 8 to 10.
Chili freezes very well. Divide large quantities into small shallow containers, cover tightly, and freeze for up to 3 months.