My Mom's BEST Chili Recipe

My mom always made this chili and it is AMAZING! I like to serve it with cornbread and cheese...and the best part is you can refrigerate the leftovers and it reheats really well! 

1 1/2 to 2 pounds extra lean ground beef ( you could use ground turkey, if you want. The lean ground turkey it is more flavorful and not as dry tasting.)
3 or 4 cans 15oz ea. of either pinto, black or white beans (I use all of these).
1 large onion chopped
3 large cloves of garlic crushed
1 can (15oz) of cut tomatoes juice reserved (I think that just means there is juice in the can still, no drained tomatoes)
1 can (6oz) tomato paste
1/2 cup water
3 tablespoons chili powder
1 teaspoon salt
1 tsp. dried oregano leaves, crushed
1 tsp. ground cumin
1/4 tsp. pepper

crumble ground meat into slow cooker(do not cook first.) Rinse and add beans, then add chopped onion, and garlic.
In medium bowl, stir tomatoes with the juice, tomato paste, water and all remaining ingredients until blended. Stir into meat mixture, Scrape down sides of slow cooker if necessary.
Cover and cook on high for 4 hours or low for 8 hours.
(It always tastes better on low for 8 hours, just sayin)