Begin by heating a large skillet over medium heat. Add the extra lean ground beef, breaking it apart with a spatula. Cook for about 5-7 minutes until browned. Drain excess fat.

Transfer the cooked ground beef into a 6-quart or larger Crock-Pot. Add the drained kidney beans, and the undrained chili beans, followed by the canned tomato sauce. Sprinkle in the brown sugar, drizzle the ketchup, and add the dried minced onion. Stir well to combine.

Cover the Crock-Pot and set it to cook on LOW for 6 hours, or HIGH for 3 hours.

After cooking, remove the lid, stir and check for thickness. Adjust sweetness if needed. Serve hot.