Stove Top Instructions:

1. Brown the Beef: Heat a medium dutch oven over medium-high heat. Once hot, add the ground beef and cook for about 5 minutes, stirring occasionally to break up the crumbles. Drain away any excess grease.
2. Cook the Onions and Garlic: Mix in the diced onion and continue cooking until the onions are translucent and the beef is fully browned (approximately another 4 minutes). Add the minced garlic and sauté for about one minute until fragrant.
3. Add the Spices: Incorporate the brown sugar, chili powder, paprika, fine sea salt, ground black pepper, onion powder, and ground cumin. Stir well to ensure the spices coat the beef evenly.
4. Combine Remaining Ingredients: Add the baked beans, tomato sauce, black beans, and corn. Stir thoroughly to combine all ingredients.
5. Simmer the Chili: Reduce the heat to medium-low and let the chili simmer for about 30 minutes, stirring occasionally to prevent sticking.
6. Serve and Garnish: Ladle the chili into bowls, garnish with chopped green onions and shredded cheddar cheese, and serve hot.

Crockpot Instructions:

1. Prepare the Beef Mixture: In a large non-stick skillet, cook the ground beef over medium-high heat for 5 minutes, stirring occasionally to break up the crumbles. Drain away any grease, then add the diced onion and cook until translucent and the beef is browned (about another 4 minutes). Add the garlic and sauté until aromatic (about one more minute).
2. Transfer to Crockpot: Transfer the beef mixture to the crockpot. Add the remaining ingredients (brown sugar, spices, baked beans, tomato sauce, black beans, and corn) and stir to combine.
3. Cook the Chili: Set the crockpot to HIGH for 2-3 hours or LOW for 4-5 hours. The longer the chili cooks, the more the flavors will meld together.
4. Serve and Garnish: When ready to serve, ladle the chili into bowls, garnish with green onions and shredded cheddar cheese, and enjoy!